White Asparagus with Potatoes and Chervil Sauce
- For the chervil sauce
- 20 grams butter
- 10 grams Pastry flour
- 250 milliliters milk
- ½ teaspoon grated Lemon peel
- freshly ground peppers
- 2 tablespoons finely chopped Chervil
For the asparagus: Rinse the asparagus, peel, snap off the woody ends and cook in boiling salted water with the butter and lemon juice for about 18-20 minutes.
For the potatoes: Scrub the potatoes thoroughly under running water then cook in salted water for about 25 minutes, until fork-tender.
For the chervil sauce: Melt the butter in a saucepan, stir in the flour and cook until light golden brown and nutty. Gradually whisk in the milk, bring to a boil then reduce the heat and simmer for about 10 minutes, stirring occasionally. Add the lemon zest and season with salt, pepper and nutmeg. Mix in 1/2 cup asparagus cooking liquid.
Just before serving, stir the chervil into the sauce.
Drain the asparagus and potatoes. Arrange on serving plates with the chervil sauce. Serve garnished with fresh chervil.