Poached white asparagus with roe sauce, white wine and prawns – the finest lunch of spring.
White asparagus with white wine sauce, roe and prawns is spring and summer on a plate. A simple yet truly elegant dish that lets the season’s white asparagus take centre stage.
The asparagus is cooked directly in the creamy but light white wine sauce, so it releases its flavour into the sauce as it poaches – that gives a special depth and makes the sauce all the better. Roe folded into the sauce adds salt, umami and a lovely play of textures that suits the dish beautifully.
The dish is topped with freshly peeled prawns, and here I really do recommend using good shell-on prawns that you peel yourself – it lifts the flavour considerably and gives a far fresher result.
It is a very easy dish to make, yet it feels luxurious and light at the same time. Perfect for a good lunch or a light supper, ideally with a little bread on the side. If you want to serve it as a starter, make a half portion.
If roe isn’t for you, you can easily leave it out – the dish still tastes wonderful with the creamy white wine sauce and the delicate asparagus. Finish with a little herb oil, if you like, for a beautiful splash of green on the plate. You’ll find the recipe for herb oil here.
A lovely seasonal dish where a few good ingredients are allowed to speak for themselves.
White asparagus with white wine sauce, roe and prawns
Ingredients
- 8 large white asparagus spears – approx. 200 g per person
- 200 g prawns, peeled weight
- A little green garnish for the top, optional
Roe sauce
- 50 g butter
- 2 small shallots, finely chopped
- 300 ml dry white wine
- 200 ml stock – chicken or vegetable
- 400 ml whipping cream (38% fat)
- 2 tsp Dijon mustard
- 3-4 tbsp chives, finely chopped
- 100 g roe, ideally 2 kinds
- Salt and freshly ground pepper
Method
- Peel the white asparagus. Start just below the tip and peel towards the base. Peel the same spot a couple of times so you remove all of the tough outer skin – and cut off the woody ends.
- Cut the spears in half across the middle and set aside.
- Melt the butter in a saucepan (wide enough to hold the asparagus later) and sweat the shallots in it until translucent.
- Pour in the white wine and let it reduce by half.
- Add the stock, cream and Dijon mustard and bring the sauce to the boil. Season to taste with salt and freshly ground pepper.
- Lay the white asparagus in the sauce and poach over a medium heat for 6-10 minutes, depending on thickness. The spears should be tender but not soft.
- Take the sauce off the heat and divide the white asparagus between 4 deep plates.
- Fold the chives and roe into the sauce and pour the sauce over the white asparagus. It is important that the sauce is not too hot when the roe goes in. If you have poached the asparagus over a medium heat, the sauce will be at just the right temperature.
- Finally, top the dish with the prawns and a sprinkling of green garnish, if you like, and serve straight away.
Nutrition
Premium
Virkelig lækker forret. Serverede den i en dyb pasta tallerken. Flere hvide asparges opskrifter (har også testet den med porrer, også super)
Hej Lene
Hvor er det bare dejligt at høre – tusind tak:)
Warm wishes, Dianna
Tusind tak for endnu en lækker opskrift – mums mums – det var godt
Hej Gitte
Tusind tak for din dejlige feedback – det gør mig så glad at høre 🙂
Warm wishes, Dianna
Enkel og lækker forret. Der er rigelig med sovs ifølge opskriften. Det ser pænest ud med ørredrognen oven på rejerne i stedet for i saucen.
Hej Jan
Tusind tak for din dejlige feedback – det gør mig så glad at høre 🙂
Warm wishes, Dianna
Sååå lækker og en meget nem ret!
Hej Susanne
Så dejligt at høre, tusind tak for de søde ord 🙂
Warm wishes, Dianna
Det lyder så lækkert, kan man lave den på forhånd og så varme saucen op inden servering?
Hej Cammo
Tusind tak:) Du kan sagtens lave saucen på forhånd, og varme den op inden servering og tilberede aspargesen i den:)
Vent med at vende rognen i til inden servering, den skal ikke varmes med op 🙂
Warm wishes, Dianna