White asparagus with cumin cream sauce

White asparagus is in the market, this is a highly regarded Spring vegetable.

It is traditionally served with Hollandaise sauce, I changed to sour cream flavored with roasted cumin sauce.

1. Wash and trim tough skin on asparagus, lay on baking tray and bake at 180˚C for about 20 minutes, until just soften but still crunchy.

2. Dry roast cumin seed in a pan, stirring all the time, until fragrant. This roasting changes the flavour of cumin making it less harsh.

3. Add sour cream to cumin, season with salt and white pepper, thicken with corn starch or egg yolk if necessary. Add a handful of finely chopped parsley just before serving.