Lemon cream or orange cream with asparagus

Ingredients for 4 servings:

• 1 tbsp margarine, (Alsan S organic or Alsan S)
• 2 tbsp cornstarch or rice flour
• 250 ml soy cream
• 300 ml stock (asparagus stock, vegetable stock or other cooking stock)
• 1 tsp sea salt
• n. B. Pepper, freshly ground
• 2 tbsp lemon juice or orange juice (freshly squeezed)
• 1 pinch(s) of raw cane sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

light alternative to béchamel sauce (egg-free, vegan, also gluten-free possible)

Melt the margarine in a saucepan and make a roux with the cornstarch (gluten-free: rice flour). Deglaze with the asparagus stock (vegetable broth). Stir in the soy cream and season with lemon or orange juice, salt, pepper, and sugar. Simmer for a few minutes, stirring continuously, until the sauce thickens, then serve. This sauce tastes great with asparagus, but also with other vegetables such as cauliflower.