1 tbsp butter
1 small shallot, finely minced (spring garlic or onions will do)
2 cups sorrel leaves, stems removed, chopped coarsley
1-2 tbsp white wine
1/2 tsp salt
freshly ground white pepper
1/4 to 1/3 cup cream or half and half
Heat butter in a medium-sized saucepan over medium-low heat. add shallots. Saute until the shallots are just about tender. Add the sorrel, white wine, and salt. Simmer for 4 to 5 minutes, or until sorrel is completely soft and almost sauce-like. Add pepper to taste. The sauce can be served as is or pureed in a food procesor or blender with cream. Drizzle on top of lightly steamed asparagus.