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Roasted asparagus with chervil Recipe

Roasted asparagus with chervil

Recipe Ingredients for Roasted asparagus with chervil

250 grams White asparagus
250 grams Green asparagus
100 ml Veal stock
some Fresh chervil leaves
some Salt pepper
some Sugar
some Butter

Roasted asparagus with chervil Recipe Directions

White and green asparagus, peel, wash and trim the stem end. Diagonally cut into thin slices. Sauté in 1 tablespoon butter with a pinch of sugar. Deglaze with veal stock. Approx. Simmer 5 minutes. Then add 1 tablespoon butter and asparagus again assume the paint can. Season with salt and pepper and mix in the chervil leaves before serving.


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