Cut cooked asparagus spears into 4 cm pieces and toss in melted butter. Season strongly with salt, sugar and freshly ground pepper.
Now boil and simmer the sauce with butter, whipping cream, water and white wine until it has a creamy consistency. As a final step, fold in the freshly chopped kitchen herbs and the asparagus vegetables,
Serve with new potatoes and ham.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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