Asparagus with Grapefruit Sauce

Rating: 2.57 / 5.00 (7 Votes)

Total time: 45 min

Servings: 4.0 (servings)



An asparagus recipe for gourmets:

Generously remove the skin from the asparagus and shorten the ends by a third. Steam in a sieve or in salted water until crisp, depending on the quality and thickness of the asparagus, this takes fifteen to twenty minutes.

In the meantime, cut the bottom and top of the grapefruit into small pieces. Now peel the fruit with a sharp kitchen knife like an apple, i.e. including the white skin, collecting the escaping juice in a baking bowl. Cut the grapefruit fillets from the separating skins. Squeeze the remaining juice from the separating skins to the juice in the baking bowl, remove seeds.

Rinse the purslane or cress and drain well.

Remove the peel from the shallot and chop finely. Put in a small pan with the Noilly Prat and white wine form and cook well to half. Add the collected grapefruit juice and bring to the boil again. Cut the butter into pieces, add it and stir it in until the sauce thickens slightly. Remove from heat and mix in sour milk or sour half cream. Season with salt and pepper.

Drain the asparagus on a kitchen towel. Cut thick stalks in half lengthwise, then cut asparagus into 4-5 cm long pieces.

Arrange asparagus and grapefruit slices decoratively on plates, drizzle with sauce and garnish with cress or purslane.

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