For the basil asparagus sauce, peel the asparagus, remove excess, cut into quarters and cook. Peel and chop the onion.
Sauté both in butter in a saucepan. Deglaze with vegetable stock. Remove from heat and let cool slightly.
Add basil, lemon juice, chives and sour cream. Finely puree the sauce. Season to taste with salt and pepper.
Preparation Tip:
The basil and asparagus sauce goes well with fish.
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