White asparagus jus

White asparagus jus

By
From
French Lessons
Makes
500 ml
Prep
5 mins
Cooking time
15 mins
Photographer
Steve Brown

You can use the asparagus tips for the main part of your dish and reserve the stalks for this sauce.

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
1/2 onion, finely diced
1 garlic clove, finely sliced
8 white asparagus spears, finely sliced
2 sprigs thyme
100ml white wine
150ml Vegetable stock
150ml milk
salt
few drops lemon juice
pepper

Method

  1. Heat the oil in a large heavy-based saucepan. Add the onion and garlic and sweat for about 5 minutes until onion is translucent. Add the asparagus and thyme and sweat for a few more minutes. Add the wine and deglaze the pan. Simmer until reduced by a third. Add the stock and milk and bring to the boil. Lower the heat and simmer for 5 minutes.
  2. Tip into a blender and whiz to a light, smooth purée. Pass through a fine sieve then taste and season to your liking, finishing with a few drops of lemon juice. This sauce is best served as fresh as possible, although it will keep for a few hours.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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