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Asparagus with Elderberry Cream

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Asparagus with Elderberry Cream

The perfect asparagus with elderberry cream recipe with a picture and simple step-by-step instructions.

  • 1 kg Fresh asparagus
  • 125 ml Semi-Dry white wine
  • 1 tbsp Sugar
  • 4 Pc. Elderflower
  • 2 Egg yolk
  • Salt and pepper
  • Freshly grated nutmeg
  • Sugar
  • Lemon juice
  • 100 g Ice cold butter
  1. Peel the asparagus and cut off the ends. Mix the wine with 1 teaspoon sugar and cleaned elderflower, put in a saucepan and boil down halfway. Let stand for 10 minutes and pour through a sieve.
  2. Cook the asparagus in boiling salted water with the remaining sugar until al dente.
  3. Beat the elderberry wine in a hot water bath with egg yolk, salt, pepper, nutmeg and a few drops of lemon juice until frothy. Do not let it boil anymore! Take the saucepan out of the water bath and stir in the ice-cold butter in pieces. Serve the asparagus with the elderberry cream.
Dinner
European
asparagus with elderberry cream

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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