Asparagus in white sauce

Dishes with asparagus are quite rare in our country and are often considered a delicacy. In Europe, at that time, this vegetable is very widespread and almost every housewife knows how to cook it deliciously. Smakota prepared a delicious recipe asparagus with white sauce according to the secrets of one of the European restaurants.

Asparagus in white sauce – ingredients

  • For 4 servings:
  • White asparagus – 1,5 kg.
  • Oil – 1 tbsp. l.
  • Salt, sugar.
  • For the sauce:
  • Butter 72% – 100g.
  • Egg yolk – 2 pc.
  • Cream 20-33% – 50 g.
  • Warm boiled water – 2 tbsp. l.
  • Lemon juice – 1 tbsp. l.
  • Salt pepper.

Asparagus in white sauce – recipe

Remove a thin layer of skin from the asparagus (1-2 cm below the top), cut off the hard ends.

Boil water, adding oil, salt and sugar. We tie the asparagus with a thin thread (so it will cook better and at the same time), and cook for 10-15 minutes. under a closed lid. The time depends on the thickness of the stems.

Prepare the sauce: melt the butter over low heat and set aside to cool a little.

Mix the egg yolks and warm water in a round bowl. We put a bowl over a steam bath and beat the yolks to a creamy mass.

Remove the bowl from the steam bath and add melted butter, stirring constantly. (If the mass is very thick, add more melted butter). Add lemon juice, salt and pepper.

Whip the cream and combine all the sauce ingredients.

Place the asparagus on a plate and pour warm, delicate sauce over it. The dish is served with boiled potatoes.

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