Spring on a Plate: White Asparagus with New Potatoes and Dill Sauce

01Method

1. 1

   Prepare the sauce by melting the butter in a pan, then whisk in the flour to create a light roux, stirring continuously for about 3 minutes.

2. 2

   Gradually pour the stock into the roux while whisking to ensure the mixture becomes completely smooth. Season with salt and freshly ground pepper, then let it simmer gently for at least 10 minutes, stirring often.

3. 3

   Stir in the heavy cream and fold in the fresh dill. Remove from heat and finish by squeezing in the lemon juice to brighten the flavors.

4. 4

   While the sauce cooks, trim the asparagus by removing the woody ends, then boil in salted water for 7 minutes and drain well.

5. 5

   In a separate pot, cook the scrubbed new potatoes until tender, and in another pot, cook the eggs in boiling water for about 6 and a half minutes to reach your desired doneness.