White Asparagus with Creamy Basil Sauce

Asparagus are a Spring to early Summer vegetable, and while the green variety is more popular in the USA and other places, in Germany, they favor the white variety. When in season you can find them in every supermarket, but if you want them fresh and locally grown, you can visit small markets or little roadside stands to get them.  There are an array of ways to enjoy your white asparagus, but traditionally, they are enjoyed with a hollandaise sauce. This is a great way of enjoying them, but in this recipe, we are throwing a twist at an old classic and offering a creamy basil sauce instead! The basil and lemon in the sauce lift up the asparagus to another level and you will not regret it!  If you don’t like, or don’t have, white asparagus in your area, the sauce goes well as a salad or vegetable dressing!

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Ready in 30 minutes, Serves 4 as a side

  • 2 lbs white asparagus
  • 200 ml vegetable broth
  • 1 onion, finely diced
  • 1 garlic clove, peeled and minced
  • 2 tablespoons butter
  • 1 handful fresh basil leaves, roughly chopped
  • ½ cup sour cream or crème fraîche
  • Pinch of nutmeg
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Peel (if not already peeled) and trim the end of the asparagus. Discard the peel and roughly chop the ends, set aside. 

In a pan over medium heat, melt the butter and sauté the garlic, onion, and the chopped asparagus’ ends. Cook for 3-5 minutes.

Add the broth to the pan and bring to a boil. Let it cook for 10 minutes.

Add the sour cream (crème fraîche), the basil leaves and stir to combine. Using an immersion blender, blend everything until smooth.  Remove from the heat and season with the nutmeg, lime juice, salt, and pepper. Set aside.

In a separate pot. Add 1 inch of water and add the asparagus. Bring to a boil over medium heat and allow the asparagus to steam for 3 or 5 minutes, or until the asparagus are tender when poked with a fork.

Serve the asparagus covered in the creamy basil sauce.

Helpful Tips:

  • If you do not have an immersion blender, let the sauce cool down in the pot for 15 minutes and then carefully transfer to a blender or food processor. Blend until smooth and continue with the recipe as described.
  • Our cookbook Wholeheartedly – A Family Cookbook has a great recipe to make your own Crème Fraîche.

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