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White Asparagus With New Potatoes And Chervil Sauce

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Ingredients

14 oz (400 g) small new potatoes
Salt
Sugar
2 lb (1 kg) white asparagus
2 tbsp (30 ml/20 g) margarine
1 heaped tsp (5 ml/10 g) flour
1 cup (250 ml) whole milk
Pinch nutmeg
1 to 2 tsp (5 to 10 ml) lemon juice
Pinch lemon zest
handful fresh chervil

Details

Serves: 2


Method

Barely cover potatoes with salted water and cook for 20 minutes.

In a large saucepan, combine about 4 cups (1 l) water, 1 tsp (5 ml) salt and 2 pinches sugar, and bring to a boil. Add asparagus and cook on low heat for 15 minutes.

Meanwhile, melt margarine in a small saucepan on low heat. Whisk in the flour and brown slightly. Whisk the milk into the roux and cook on low heat for 10 minutes, stirring occasionally.

Just before the asparagus is cooked, add cup (50 ml) of the cooking water to the white sauce. Remove from heat and season with salt, nutmeg, lemon zest, lemon juice and a little sugar. Finely chop most of the chervil and stir into the sauce. Keep warm over low heat.

Drain the potatoes and leave to steam dry for a few minutes. Drain the asparagus and serve immediately with potatoes and sauce, garnished with the remaining chervil leaves.

Per serving:- approx. 348 calories 15 g protein, 13 g fat, 42 g carbohydrates

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