Curry coriander sauce with asparagus

Name: Curry coriander sauce with asparagus
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 red onion; 1 Garlic clove; 30 g Butter; 1 TEASPOON Curry Powder; 1 TEASPOON Turmeric (turmeric); 30 g Flour; 250 ml Vegetable broth (instant); 250 g Whipped cream; 7-10 Tbsp Lemon juice; 7-10 Tbsp Salt; 1/2 bunch Coriander; 7-10 Tbsp Lemon peel strips

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 red onion
1 Garlic clove
30 g Butter
1 TEASPOON Curry Powder
1 TEASPOON Turmeric (turmeric)
30 g Flour
250 ml Vegetable broth (instant)
250 g Whipped cream
7-10 Tbsp Lemon juice
7-10 Tbsp Salt
1/2 bunch Coriander
7-10 Tbsp Lemon peel strips

Directions

1
Peel onion and garlic. Cut some wafer-thin rings from the onion to garnish. Finely dice the remaining onion. Press the garlic through a garlic press. Heat butter in a small pot. Fry the onion and garlic until transparent. Add curry and turmeric.
2
Add flour and sauté. Add stock and whipped cream while stirring constantly. Season to taste with lemon juice and salt. Wash coriander, dab dry and pluck leaves, except some for garnishing, from the stalks. Chop the coriander finely, sprinkle into the sauce and fold in. Garnish with onion rings, coriander and lemon peel strips