Name: Char-grilled Asparagus on a Bed of Champ with Chervil Sauce
Cuisine: United Kingdom
Ingredients: 125 ml /4 fl oz milk; 25 g / 1 oz butter; 45 g /1½ oz butter; 1 tbsp olive oil; salt and freshly ground black pepper; 25 g / 1 oz chervil; 2 large Maris Piper (or any other floury type of) potatoes, unpeeled; 6 spring onions, chopped; 125 ml/ 4 fl oz whipping cream; 3 tbsp whipping cream; 250 ml / 9 fl oz chicken stock; 16 large asparagus spears; 125 ml / 4 fl oz white wine; 4 shallots, thinly sliced

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

16 large asparagus spears
1 tbsp olive oil
salt and freshly ground black pepper

Method

First make the Chervil Sauce: melt the butter in a heavy-based saucepan over a low heat and sweat the shallots until softened but not coloured. Add the white wine and boil rapidly to reduce by half. Add the chicken stock and reduce by half again. Finally add the cream and reduce until the sauce has the consistency of pouring cream. Pass through a sieve and allow to cool.

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Char-grilled Asparagus on a Bed of Champ with Chervil Sauce

Ingredients

Method

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