Springtime delicacy, asparagus is dressed to impress with a silky white sauce made from crème fraîche and chives, creating a sophisticated and elegant bite, perfect for celebrating the freshness of the season. A simple combination that highlights the essence of this unique vegetable. Delicious elegance in every bite.
The asparagus is peeled and steamed for 8 minutes.
The white sauce is prepared by mixing crème fraîche, egg yolk, lemon juice, and chopped chives, heating gently over low heat.
The asparagus is served with the hot sauce once drained.
Asparagus and White Sauce with Chives
Ingredients
500 grams of fresh asparagus
20 centiliters of crème fraîche
1 bunch of chives
1 egg yolk
1 tablespoon of lemon juice
Preparation
Step 1 : To prepare this recipe, first peel and steam the asparagus in a pressure cooker for approximately 8 minutes.
Step 2 : Next, prepare the sauce in a small pot by mixing crème fraîche, egg yolk, lemon juice, and chopped chives, seasoning with salt and pepper, and heating gently for about 5 minutes.
Step 3 : Once the asparagus is cooked, drain and let cool slightly before serving with the hot sauce.
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