Blanched Asparagus with Caviar Cream Sauce

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Caviar Cream Sauce is an ultimate sign of decadence and deliciousness. This sauce is incredibly rich and to cut through the richness, I balanced the sauce out with a simple blanched asparagus. I used dry white wine for the sauce, but if you have some Champagne or dry sparkling wine, feel free to use it. If using alcohol is not an option, you can try using sparkling cider, but the sauce will taste sweeter then. It's important to fold caviar into the sauce after it has cooled a bit or it would ruin the caviar.

 

200 g Green asparagus, woody ends trimmed 200 g White asparagus, trimmed and peeled Dill or chives, chopped 45 g Salted butter 2 Shallots finely diced 125 ml Dry white wine (Chablis is great) 125 ml Vegetable (or fish) stock Freshly milled black pepper 150 ml Crème fraîche Juice of 1 lemon Sea salt 30 g Black caviar 50 g Rainbow trout caviar

1. In a pot of salted boiling water, cook the white asparagus over a medium heat for about 10 minutes and the green asparagus for about 2 minutes until tender crisp. Remove from heat and plunge into iced water to stop the cooking process. Once completely chilled remove from water, pat dry and set aside.
2. In a saucepan, melt a tablespoon of butter over medium heat. Add shallots and sweat for a couple of minutes, without browning. Add wine, stock, crushed pepper and reduce until syrupy.
3. Add cream and lemon juice and bring to a gentle simmer, stirring until thickened. Turn off the heat and season with salt. Set aside to cool slightly. The sauce shall not be too hot as it will cook and ruin the caviar. Finally add the caviar. Stir this through until well incorporated.
4. To serve, place the asparagus in a serving plate and pour the sauce over. Scatter some chopped dill over. Serve immediately.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com