Photo from: s_plus_d
ASPARAGUS IN WINE SAUCE ADAPTED FROM SENT SOVÍ #CXVIII QUI PARLA CON SA DEUEN APERELLAR ESPÁRECHS AB SALSA p 142
For 4 persons
|Asparagus in Wine Sauce|
Photo by: Lord-Williams
2 bunches of asparagus, medium size (20-24 stalks)
2 tbsp flour
1 tbsp olive oil
1 c sherry
1 tsp tried tarragon leaves
1 tsp salt
Peel the stems of the asparagus and wash them. Boil water in a deep pan in which the asparagus can be cooked standing up without doubling over. Boil until crunchy. Save the water.
Put the tarragon leaves in a small saucepan with the sherry and cook until the liquid is reduced. Then add 2 c of the water used to boil the asparagus and let it boil 2-3 minutes.
Heat olive oil in a frying pan. When hot, add the flour, stirring it until it becomes a paste. Add the tarragon and sherry with salt little by little. Stir until a creamy texture is obtained. (More water from boiling the asparagus may be added as needed.) Let cook for a few minutes.
Reheat the asparagus in the water that is left over from boiling them and cook until done. Heat the sauce and pour it into a bowl. Finger bowls might be necessary.