White asparagus with asparagus, sour cream and basil sauce

Ingredients for 1 servings:

• 500 g asparagus, white
• 250 ml vegetable stock
• ½ onion(s)
• 15 g butter, salted
• 5 g basil, fresh
• 50 g sour cream
• salt and pepper
• nutmeg
• 1 pinch(s) of sugar
• some lime juice

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

Singles Dinner No. 228

Pour the vegetable stock into a saucepan. Peel the asparagus and trim off the woody ends. Bring the peels and ends to a boil in the stock and simmer over low heat for 20 minutes. Drain through a sieve, reserving the stock, then pour it back into the pan and heat through. Trim the asparagus tips and set them aside. Add half of the asparagus spears to the boiling stock and cook over reduced heat for about 8 minutes. Add the asparagus heads and cook for another 8 minutes. Turn off the heat, remove the pan from the heat source, and cover. Heat the butter in a pan. Peel the onion, slice it, and sauté. Slice the remaining asparagus, add it, and sauté it. Deglaze with the stock from the asparagus pot and simmer, covered, for 10 minutes. Transfer the contents of the pan to a mixing bowl, add the coarsely torn basil and the sour cream, and puree. Season with spices and lime juice. Pour the sauce onto a warmed platter, arrange the asparagus on top, garnish, and serve. This sauce is equally delicious with potatoes or pasta.