Asparagus season is here and this light, easy and elegant recipe from Neil Borthwick makes the most of it. Inspired by the tender green asparagus grown around Mallemort in Provence — though any seasonal variety will shine — it’s paired with a delicate green aniseed and chervil sauce mousseline that captures the freshness of spring.
Ingredients
- 24 Spears large asparagus
- 3 Egg yolks
- 4 Tbsp Water
- 1 Banana shallot, brunoised
- 100ml White wine
- 50ml White wine vinegar
- Cooked out to leave 2 tbsp of liquid
- 250g Clarified butter
- 100g Crème fraiche lightly whipped
- 10g Green aniseed
- 20g Chervil leaves, chopped
Method
Crush the aniseed in a pestle and mortar and set aside.
Delicately peel the stalks of the asparagus and cut off the woody parts.
Cook in rapid boiling salted water for 3-5 minutes until tender and shock in cold water to stop cooking and drain.
Melt the clarified butter to about 45°C.
In a bowl over a bain marie cook the egg yolk to a glossy Sabayon ribbon stage with the shallot reduction and the water.
Place a cloth underneath the bowl and whisk in the clarified butter in a steady stream.
Add a little hot water if necessary if it becomes too thick.
To finish the sauce fold in the crème fraîche and keep somewhere warm but not too warm!
Reheat the asparagus in olive oil with seasoning and serve on a platter with a jug of sauce for each guest.
