Pea and lemon sauce

Ingredients for 2 servings:

• ½ lemon(s), untreated
• 1 sprig(s) tarragon, alternatively tarragon salt from the DB*
• salt and pepper
• 150 g peas, frozen
• 250 ml vegetable broth, made with vegetable broth powder
• 100 ml milk
• 1 tsp cornstarch

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

with asparagus or carrots

Cook the peas in broth for about 10 minutes. Add the milk and blend thoroughly, straining if necessary. Mix the cornstarch with a little water, add to the peas, and bring to a boil. Season the sauce with 1 tablespoon of lemon juice, lemon zest, tarragon, pepper, and salt. It tastes delicious with asparagus instead of butter or hollandaise sauce, but is considerably lighter. *Instead of tarragon, vegetable broth powder, and salt, I always use tarragon salt from user M4162 https://www.chefkoch.de/rezepte/798771183535862/Estragonsalz.html