Green Sauce for Asparagus

My dears, asparagus season is slowly coming to an end, so we have to enjoy it while we can. Today I had another tasty dinner with asparagus, the white kind. I braised it with zucchini and turkey breast and served it with buckwheat groats or rice (everyone's choice). It was delicious :) Sadly, there's no photo.

Green Sauce for Asparagus

But I did manage to take a photo of the sauce I made last time.

It's a delicate, creamy, flavorful and slightly high-calorie sauce that I served with white asparagus. I only wish the photos did justice to its color, because against a white background it looked so springlike.

I used scallions and Swiss chard that were waiting in the garden to be put to use. But you can use any of your favorite herbs or leafy greens, although adding scallions or onion, or at least chives, is a must here so the sauce doesn't turn out too bland.

While I'm at it, let me also remind you that it's time to make preserves with rhubarb and strawberries. I encourage you to try the strawberry jam with basil and balsamic vinegar and the rhubarb-strawberry jam. As soon as currants show up, you absolutely must try the strawberry-currant jam with vanilla.

If you can get your hands on small cucumbers, you have to try krokodylki!

Well, but this was supposed to be about the sauce…

Instructions:

Melt the butter in a saucepan. Whisk the milk with the cream and stir it into the butter. Add the hot broth and bring to a boil. Pour a portion into a small bowl, add the flour and mix thoroughly so there are no lumps. Pour it back into the saucepan, stir, and bring to a boil, stirring, until the sauce thickens.

Wash, trim and chop the herbs, then put them in a tall container. Add the sauce and blend with an immersion blender until smooth. Season with salt and pepper and add a little wine vinegar if you like.

Enjoy!

Additional notes:

• You can also add a clove of garlic and/or a little bit of horseradish.

• This sauce also goes perfectly with meat.