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Elise Bauer

Elise Bauer
  • 45 minutes
  • Serves 4 to 6

INGREDIENTS

2

lbs asparagus, trimmed of woody stem bottoms

1

large yellow onion, chopped (1 1/2 to 2 cups chopped)

1 tsp

minced garlic, or 1 Tbsp minced green garlic

3 tbsp

butter

4 cups

chicken broth or vegetable broth (vegetarian option)

1 cup

water

2

sprigs of fresh thyme

1

bay leaf

1/4

cup chopped fresh parsley

1/4 cup

heavy cream or full-fat sour cream

1 tbsp

dry vermouth

1

teaspoon lemon juice

1/2 tsp

black pepper (more to taste)

1 tsp

salt (more to taste)