Asparagus with shallots recipe
Selles-Sur-Cher is a dry French goat's cheese packed with flavour, so it stands out in just about any white
sauce very well. The asparagus is perfectly complemented by this robust sauce. This is a perfect starter
for any occasion. A little tip is to drizzle the asparagus with the sauce and then give it a little grilling to get
a lovely finish.
Ingredients
- 150 g Selles-Sur-Cher, rind removed
- 2 Bunches asparagus, try to buy in season
- 2 Shallots
- 25 g Butter
- 125 ml White wine, oaky is better like a Chardonnay
- 250 ml Double cream
- 1 Lemon
- 1 tbsp Whole grain mustard
- 2 tsp Olive oil
- 2 pinches Salt and pepper (to taste)
- 5.3 oz Selles-Sur-Cher, rind removed
- 2 Bunches asparagus, try to buy in season
- 2 Shallots
- 0.9 oz Butter
- 4.4 fl oz White wine, oaky is better like a Chardonnay
- 8.8 fl oz Double cream
- 1 Lemon
- 1 tbsp Whole grain mustard
- 2 tsp Olive oil
- 2 pinches Salt and pepper (to taste)
- 5.3 oz Selles-Sur-Cher, rind removed
- 2 Bunches asparagus, try to buy in season
- 2 Shallots
- 0.9 oz Butter
- 0.5 cup White wine, oaky is better like a Chardonnay
- 1.1 cups Double cream
- 1 Lemon
- 1 tbsp Whole grain mustard
- 2 tsp Olive oil
- 2 pinches Salt and pepper (to taste)
Details
- Cuisine: French
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Finely chop the shallots. Place into a small saucepan on a low heat with the 25g of butter and sweat until soft and translucent. Add the white wine and allow to simmer and reduce by one third. Once reduced, add in the double cream and reduce again by half with the lemon juice.
- At this stage, season with black pepper, add in the mustard and crumble in the goat's cheese. Mix well until all the cheese has melted. You may need to use a whisk to do this. Set the sauce to one side while you cook the asparagus. Place a large pan of water on the stove and bring to the boil.
- Gently peel the asparagus and when the water is boiling, drop them in for 3 minutes. Drain and coat in a little olive oil, salt and pepper. Assemble the asparagus on your serving plates. Warm through the sauce and drizzle over the top. Serve extra sauce on the side.
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More recipes from Sophie Wright
Book: Home at 7 dinner at 8
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