Name: White Asparagus with Speck and Sorrel
Yield: Serves six
Cuisine: United Kingdom
Ingredients: 12–15 sorrel leaves; 36 medium spears of white asparagus; juice of 1 lemons; salt and white pepper; 100 ml (3½ fl oz) crème fraîche; 150 ml (5 fl oz) (double) cream; 2 tablespoons freshly grated Parmesan cheese; 60 g (2¼ oz) butter; 2 small shallots, peeled and very finely chopped; 100 ml (3½ fl oz) dry white vermouth or dry white wine

Preparation info

Serves
six

Difficulty
Easy

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.

Ingredients

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

Method

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

White Asparagus with Speck and Sorrel

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of