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

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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

  1. 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.