Green Asparagus with White Wine Sauce

Yield: 4 servings
Calories: 152
fresh aspagarus and herbs

For more recipes, look to Chef Ada's cookbook Eating For Your Heart.


  • 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.

Serve immediately.


Tried this recipe? Log in to to rate it and find more recipes just for you.


Tried this recipe? Share your rating below!

Love It
Like It