Recipe Asparagus and Dill Sauce

Morning Glory

Obsessive cook
Staff member
19 Apr 2015
Local time
5:36 AM
Maidstone, Kent, UK
This is a lovely sauce to serve with fish, eggs or indeed, asparagus. I used it with some deep fried eggs in Kadeifi pastry - of which more, later.


Ingredients (serves 2)
12 green asparagus spears (not the really fat ones)
20g butter or other fat
20g plain flour
75ml semi skimmed milk or plant milk
50 ml dry white wine
1 heaped tbsp chopped dill

  • Chop the asparagus into small pieces and place in a pan. Cover with boiling water and simmer until just tender. Drain and plunge the asparagus into iced or very cold water (this preserves the colour).
  • Over a low heat, melt the butter in a saucepan and add the flour, stirring until the mixture forms a smooth paste.
  • Cook for 2 minutes to cook out the taste of the flour.
  • Gradually add the milk and the wine, stirring to incorporate until the sauce is smooth.
  • Simmer gently for five minutes to cook out the wine.
  • Drain the asparagus and add to the sauce, together with the dill. Blitz until smooth (I used a stick blender).

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