Asparagus with low-calorie sauce

Ingredients for 4 servings:

• 1 ½ kg asparagus
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp, leveled butter
• 3 tsp, heaped flour
• 400 ml stock (asparagus water)
• 4 tbsp milk
• 2 tbsp lemon juice
• 1 tbsp herbs (parsley, chives), chopped
• Salt and pepper, white

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

light yet creamy

Place the peeled asparagus in a large, deep pan of boiling water, add salt and sugar, and cook over medium heat with the lid closed until soft (the cooking time depends on the thickness of the asparagus. Green asparagus also needs less time than white asparagus). Shortly before the end of the cooking time, heat the butter in a saucepan, dust with flour, and let it brown briefly. Then deglaze with 350 ml of the asparagus water and whisk well (the remaining asparagus water can be added later if the sauce becomes too thick). Add the milk, lemon juice, salt, and pepper, mix well, and turn off the heat. Finally, stir in the chopped herbs and season to taste. This recipe is very diet-friendly as a standalone dish or combined with boiled potatoes, but can of course also be enjoyed in the classic style with ham and Kratzete (sausage-based gravy) or pancakes.