Boil the whipping cream in a wide saucepan to about half.
In the meantime, remove the skin from the asparagus spears, cut the ends into small pieces and cut the spears into pieces about 5 cm long.
Melt the fat in a tightly closed saucepan, add the asparagus spears (a little wet) and sauté briefly. Season with salt and sugar, cook at low temperature for about 10 minutes in a closed saucepan.
Add the thickened whipping cream and cook for another five minutes.
Pluck the basil from the stems and chop coarsely. Season the asparagus mildly with the juice of one lemon and the spices. Fold in the basil just before serving.
Serve with: Roast or boiled potatoes.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!