Asparagus with shallots recipe
- 150 g (5.3oz) Selles-Sur-Cher, rind removed
- 2 Bunches asparagus, try to buy in season
- 2 Shallots
- 25 g (0.9oz) Butter
- 125 ml (4.4fl oz) White wine, oaky is better like a Chardonnay
- 250 ml (8.8fl oz) Double cream
- 1 Lemon
- 1 tbsp Whole grain mustard
- 2 tsp Olive oil
- 2 pinches Salt and pepper (to taste)
- 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.
selles, bunches asparagus, shallots, butter, white wine, cream, lemon, grain mustard, olive oil, salt
Taken from www.lovefood.com/guide/recipes/11781/sophie-wrights-asparagus-with-shallots (may not work)