Recipe for asparagus sauce
Asparagus sauce, in my world, is the perfect sauce for boiled ham, but it also goes well with many of the classic Danish dishes.
Essentially, asparagus sauce is a thick version of asparagus soup, but that doesn’t make it any less delicious. This recipe is super easy, and if you don’t have the cooking water from a boiled ham, you can simply replace it with either the cooking water from potatoes/carrots or regular water.
I always make my asparagus sauce from canned asparagus – I’m not entirely sure why, maybe just because that’s how I’ve always liked it.
Ingredients
- 30 gram Butter
- 24 gram Wheat Flour
- 100 gram Milk
- 100 gram Cream
- 1 can Asparagus Slices
- 100 gram Water Preferably cooking water from cured ham or potatoes
- 1 pcs. Stock Cube Chicken stock. I typically use 1/2 a Fond Du Chef chicken
- Spices Salt, pepper, lemon juice, vinegar, and sugar
Instructions
- Start by opening the can of asparagus and draining them through a sieve. Remember to save the water.
- Make a roux by melting the butter over medium-high heat in a heavy-bottomed pot.
- Add the flour while whisking vigorously, and once it is well incorporated, add the milk.
- Continue stirring, and when it thickens again, add the asparagus water.
- Keep stirring the sauce, and when it thickens again, add the cooking water along with your stock cube.
- Let it simmer and then add the cream. You might not need to use 1 dl of cream; it depends on how thick your sauce is.
- Season with salt, pepper, lemon juice, vinegar, and a bit of sugar.
- Add your asparagus pieces and let it simmer for 1 more minute.
- The sauce is now ready to serve.
