For the asparagus sauce, first boil the peeled asparagus, cut into smaller pieces, in salted water with a pinch of sugar and a small piece of butter until soft.
Puree the asparagus with a little asparagus water. Save the rest of the asparagus water for the sauce. Sauté the finely chopped onion in butter until translucent.
Deglaze with white wine and stir in the asparagus puree. Let it simmer and if it gets too thick add some asparagus water. Season the asparagus sauce with salt and pepper.
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