White asparagus with white wine sauce and leeks
Recipe for white asparagus with white wine sauce and butter-fried leeks - Easy summer food.
Servings 4 people
Calories 678kcal
Ingredients
- 8 large white asparagus spears – approx. 200 g per person
- Optional: a few fresh green herbs or microgreens, to garnish
- Optional: herb oil - click here for the recipe
White wine sauce
- 50 g butter
- 2 small shallots, finely chopped
- 300 ml dry white wine
- 200 ml stock – chicken or vegetable
- 400 ml cream whipping cream (38% fat) or cooking cream
- 2 tsp Dijon mustard
- Salt and freshly ground pepper
Butter-fried leeks
- 50 g butter
- 3 leeks, sliced into rings
- Salt and freshly ground pepper
Instructions
- Peel the white asparagus. Start just below the tip and peel towards the base. Go over the same spot a couple of times so you remove all of the tough outer skin – and trim off the woody ends.
- Cut the spears in half across the middle and set aside.
- Melt the butter for the white wine sauce in a small saucepan and sweat the shallots in it until soft and translucent.
- Pour in the white wine and let it reduce by half. Then 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. They should be tender but not soft.
- Meanwhile, melt the butter for the leeks in a frying pan. Fry the leeks for about 3-5 minutes - or until they have wilted and softened slightly. Season with salt and freshly ground pepper.
- Take the sauce off the heat and divide the white asparagus between 4 deep plates. Top with the butter-fried leeks and, if you like, a scattering of microgreens or similar.
Nutrition
Calories: 678kcal | Carbohydrates: 25g | Protein: 9g | Fat: 57g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 424mg | Potassium: 688mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4344IU | Vitamin C: 21mg | Calcium: 171mg | Iron: 5mg