White Asparagus with Speck and Sorrel

Preparation info
  • Serves


    • Difficulty


Appears in
A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

Do not worry when the sorrel turns a dull grey: it will have given its flavour to the sauce.


  • 36 medium spears of white asparagus
  • 36 small slices of speck (say 280 g/10


Lay the asparagus spears on a chopping board and peel them in long continuous strokes, beginning 2.5–5cm (1–2in) below the tip and removing all the fibrous peel around the stalk. Trim the spears so that they are all the same length.

Bring a very large pot of well-salted water to the boil and cook the asparagus for 4–5 minutes until tender and no longer fibrous, before lifting it out. Le