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Asparagus with truffle beurre blanc

Michael Caines from Market Kitchen
White and green asparagus spears are luxuriously coated in a classic French butter sauce enriched with truffle oil and double cream, from Michael Caines

Asparagus with truffle beurre blanc

Method

1. For the white asparagus: peel the white asparagus from the tip downwards. Cut off the base where it is hard and woody.

2. Bring a large saucepan filled with well-salted water to the boil along with the sugar and butter. Add the asparagus and simmer for approximately 8-10 minutes or until tender. Remove from the heat and leave in the pan until ready to serve.

3. For the green asparagus: bring a large saucepan of well-salted water to the boil. Cut off the hard base of the asparagus and put it in the saucepan. Simmer for approximately 6-8 minutes or until tender. Transfer into the pan with the white asparagus to keep warm.

4. When ready to serve drain the asparagus on kitchen paper.

5. For the beurre blanc: place the shallots and wine in a pan and reduce until only 1 tablespoon of liquid remains. Add 2 tablespoons of water then whisk in the butter to create a smooth sauce. Add the cream and heat through gently. Strain through a sieve.

6. Stir through the chopped herbs, lemon juice and truffle oil to taste. Season with salt and freshly ground black pepper

7. Place 4 of each asparagus on a plate and serve with the truffle beurre blanc spooned over the top. Drizzle with more truffle oil and serve.

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Serves: 2

Prep: 5 min
Cook: 10 min

Ingredients

For the white asparagus

12 white asparagus spears
1 tbsp caster sugar
40g unsalted Butter

For the green asparagus

12 green asparagus spears

For the beurre blanc with truffle oil

2 large Shallots, finely diced
6 tbsp dry white wine
2 tbsp double cream
150g unsalted Butter
squeeze lemon juice
1 tbsp Truffle oil
chervil, finely chopped
Chives, finely chopped