A more wonderful asparagus recipe:
The recipe is named after the town of Argenteuil near Paris, famous for its asparagus farming. If you use lovage instead of sorrel, you will need more juice of a lemon.
Cover the wheat grains sufficiently with water, let it bubble up and simmer on low heat for 50-60 min with the lid closed. If the wheat gets too dry, add more water. Pour into a sieve and drain.
Tie the asparagus spears into a bundle, add to boiling water, cook until just tender in 7-8 min. Remove, drain and keep the cooking water. Remove the lower woody end of the asparagus spears and cut the vegetables into 2-3cm long pieces.
Melt the butter in a heavy-bottomed saucepan and steam the leeks and cauliflower florets in it for 10 min at low temperature with the lid closed. Dust the flour over the top and sauté, stirring occasionally, for another 2-3 min.
Mix 1/4 l of the asparagus water with the milk, add to the vegetables in the pot and let it boil. Stir occasionally to prevent lumps from forming.
Add the cooked wheat grains, the chervil and the juice of one lemon.
Bring to the boil again and simmer on low heat for 2-3 min. Add the asparagus spears and the sorrel or lovage. Season well with salt and pepper, simmer again for 2-3 minutes and serve.
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