Green Asparagus with White Wine Sauce

For more recipes, look to Chef Ada's cookbook Eating For Your Heart.

8 oz Green asparagus (wash, peeled and cut)
1 oz Crème fraiche
1 oz Light cream
1 tbsp Fresh coriander
1 tbsp Oregano
1 Small yellow onions (diced)
1 clove Garlic (diced)
1 Lemon (cut into wedges)
2 oz White wine or vegetable broth
2 tbsp Olive oil
Salt and pepper (to taste)

Fill a large pot with water and bring to a boil. Add a generous amount of salt and stir. Add the asparagus and let cook for 8 minutes.

Meanwhile, in a saucepan, add the olive oil over medium heat and sauté the onions and garlic. Then deglaze with the wine or broth. Let simmer for about 1 minute, then add the crème fraiche and the cream. Stir well and let simmer for another additional 2 minutes. Add coriander and oregano and adjust seasonings.

When the asparagus is cooked, al dente, transfer into a bowl of ice water. This helps retain the vibrant green color. Pat dry on kitchen towels.

To serve, quickly warm the asparagus up in a skillet with 1 tabelspoon olive oil then splash with lemon juice. Arrange asparagus on a flat plate and dress with the sauce. Serve immediately.