Peel and chop the shallot and sauté in hot butter until translucent. Rinse the chervil and pluck the leaves from the stalks. Put a few leaves aside. Add the rest of the chervil to the shallot and sauté briefly. 2.
Add asparagus water and mix in sour cream or crème fraiche. Simmer everything on low heat for approx. 5 min. Roast the pine nuts without fat in a coated frying pan.
3. blend the sauce in a hand mixer. Season generously with salt and freshly ground pepper.
4. chervil sauce over the asparagus spears form, sprinkle with the remaining chervil leaves and pine nuts.
Goes well with white asparagus spears.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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