Asparagus in Soured Cream Sauce

• 900g fresh asparagus.
• 3 tbsp (45 ml) double cream
• 2 tbsp (30 ml) water to dilute the cream
• 1 tsp ( 5 ml) finely chopped chives
• A little wine vinegar
• Salt and pepper.

Wash the asparagus and trim off any hard ends.

Cut into even lengths.

Put the trivet in the base of the pan.

Pour in 750 ml of boiling water and lightly salt.

Place the cleaned asparagus in the basket.

Rest the basket on the trivet.

Use pressure level 1.

Close the lid and bring to full pressure. Cook for 12 minutes.

Turn the pressure selector to the steam release position or place the cooker under cold running water.

Open the lid immediately and drain.

During cooking make the sauce by mixing all the ingredients together. Serve.