Asparagus with crème fraîche and parmesan

Asparagus with crème fraîche and parmesan

By
From
Spring
Serves
4
Photographer
Andy Sewell

Rich, creamy and light as air – this is a really nice, simple way to serve asparagus. During its short season I like to eat English asparagus whenever I can. Use a mixture of white and green if possible – the contrasting colours and subtly different flavours are lovely together. Borage is not so easy to find in the shops but if, like me, you grow the herb in your garden, scatter a few flowers over the top just before serving.

Ingredients

Quantity Ingredient
20-30 asparagus spears
1 1/2 tablespoons mild-tasting extra virgin olive oil
sea salt
freshly ground black pepper

For the sauce

Quantity Ingredient
2 organic free-range eggs
150ml creme fraiche
50g parmesan, freshly grated
a scattering of borage flowers (or chervil or chives), to finish

Method

  1. Start with the sauce. Bring a large pot of water to the boil and add a generous pinch of salt. Break the eggs into a bowl that fits snugly on top of the pan and add a pinch of salt. Set the bowl over the pan of boiling water, making sure the base is not in contact with the boiling water, and whisk the eggs until smooth. Add the crème fraîche and whisk continuously until the sauce has slightly thickened; it will become thinner at first, then thicken and almost double in volume.
  2. Remove the bowl from the pan. Add the grated Parmesan and season with salt and pepper to taste. Stir well to combine and set aside while you cook the asparagus.
  3. Break off and discard the woody ends from the base of the asparagus stalks. Drop the asparagus spears into the pan of boiling water and cook for about minute or until the asparagus is just tender to the bite. Using tongs, remove the asparagus from the water and drain well, then dress with the olive oil and arrange on warm plates.
  4. Set the bowl of sauce back over the pan and heat for a minute to ensure it is warm, then spoon generously over the asparagus. Finish with the borage flowers, if you have them, or chervil or chives.
Tags:
Skye Gyngell
seasonal
Spring
London
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