Asparagus in Soured Cream Sauce

• 900 g 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. close the lid and bring to full pressure. Cook for 12 minutes.

Release steam quickly. Open the lid immediately and drain.

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