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Sauces: Herbal Sauce with Asparagus

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Sauces: Herbal Sauce with Asparagus

The perfect sauces: herbal sauce with asparagus recipe with a picture and simple step-by-step instructions.

  • Of approx. 1 kg Of asparagus
  • 20 g Butter
  • 1 tablespoon Flour type 550
  • 150 ml Cream
  • 1 pinch Sugar
  • Salt and pepper
  • 1 handful Herbs chopped – dill, maggi, parsley, chives, ground elder, olive herb
  1. Boil the asparagus peels in water for about half an hour, leave to cool on the hot plate, sieve and squeeze out. Reduce the brew to approx. 150 ml of liquid.
  2. Heat the butter in a saucepan, stir in the flour and deglaze with the asparagus stock.
  3. Bring to the boil. Season with salt, pepper and sugar and fold in the cream. Now the sauce should stop boiling.
  4. Finally stir in the chopped fresh herbs and enjoy with asparagus or simply with potatoes.
Dinner
European
sauces: herbal sauce with asparagus

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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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