White asparagus with pistachio sauce

Ingredients for 2 servings:

• 500 g asparagus, white
• 4 tbsp pistachios
• 1 bay leaf
• 1 tbsp butter
• 100 ml wine, white, dry
• 100 g sweet cream or equivalent light product
• 1 tbsp butter, cold
• Sea salt
• Pepper, from the mill
• 2 tbsp chives, finely chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut off the end of the asparagus and peel the stalks. Add plenty of the bottom and sparingly the rest. Steam the asparagus for 20 to 25 minutes, depending on the thickness. Remove the pistachios from their shells. Pour boiling water over the kernels and soak for 5 minutes, then rinse with cold water, peel, and finely chop. Sauté the pistachios in the butter with the bay leaf. Pour in the white wine and simmer briefly. Add the sweet cream and simmer briefly until a thick sauce forms. Remove the bay leaf. Stir in the cold butter in flakes and season with salt and pepper. Stir in the chives and serve with the asparagus.