8 oz green asparagus, wash, peel and cut 1 oz crème fraiche 1 oz light cream 1 tbsp fresh coriander 1 tbsp oregano 1 small yellow onions, diced 1 clove garlic, diced 1 lemon, cut into wedges 2 oz white wine or vegetable broth 2 tbsp olive oil salt and pepper to taste
Fill a large pot with water and bring to a boil.
Add a generous amount of salt and stir.
Add the asparagus and let cook for 8 minutes.
Meanwhile, in a saucepan, add the olive oil over medium heat and sauté the onions and garlic. Then deglaze with the wine or broth.
Let simmer for about 1 minute then add the crème fraiche and the cream.
Stir well and let simmer for another additional 2 minutes.
Add coriander and oregano and adjust seasonings.
When the asparagus is cooked, al dente, transfer into a bowl of ice water.
This helps retain the vibrant green color. Pat dry on kitchen towels.
To serve, quickly warm the asparagus up in a skillet with 1 tabespoon olive oil then splash with lemon juice.
Arrange asparagus on a flat plate and dress with the sauce.
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