Grilled Asparagus with Parmesan Cheese

We enjoyed this dish as a starter when in Milan, on a beautiful evening, eating al fresco and enjoying the wonderful combination of the sweetness and bitterness of the asparagus, the slightly caramelised sugars as a result of grilling the asparagus and the salty and sweet cheese. A glass of Pinot Grigio was all we wanted.
In Milan we enjoyed grilled green asparagus, but it works equally well with white asparagus.
This is typically a dish to prepare when the asparagus season is at its high and outside temperatures feel like summer.

Wine Pairing

Serve with a glass of Pinot Grigio, a Muscat or Pinot Gris from the Alsace region or a rosé with character. The wine needs to combine with a range of very diverse flavors so it should be a bit complex.

What You Need

  • 3 Asparagus per person
  • Olive Oil
  • Parmesan Cheese
  • Black Pepper

What You Do

Peel the asparagus and cook or steam until slightly tender. Depending on the size we would say 10-15 minutes in the Russel Hobss steamer. Leave and let cool. Take a plate, add some oil to the plate and use it to coat the asparagus with oil. Heat the pan and grill the asparagus for 4*1 minute, making sure you have a lovely brown (not too dark) pattern. Or use a contact grill for 2*2 minutes. Serve on a plate, add some grated Parmesan cheese and pepper. Add a generous drizzle of very excellent olive oil.

Asparagus with Scrambled Eggs and Shrimps

Asparagus and eggs, it’s a match made in heaven. For instance à la Flamande (with boiled egg, butter, parsley and ham) or more exotic with Kimizu or with scrambled eggs, chives and shrimps.

Shrimps?

Indeed, with small excellent shrimps, preferably freshly peeled; not used as an ingredient but as an element of flavour. The first time we tasted this combination we were surprised by the role of the shrimps. The salty, intense taste, balanced with the very rich eggs and the sweet-bitter asparagus is a very clever idea. The chives in the scrambled eggs lift the dish to a higher level.
Unfortunately we don’t know who created it, so we offer the recipe with a caveat.

Scrambled eggs?

Preparing scrambled eggs, it seems obvious and simple, but actually we are looking for a version that is more like a sauce. Gordon Ramsey’s instructive and hilarious video shows you how to make scrambled eggs, so no need for us to explain. You need to stop a bit earlier, given it needs to have a sauce-like consistency.

Wine Pairing

We decided to drink a glass of Rivaner from the house Gales in Luxembourg. The aroma made us think of grapefruit, ripe melon and apple. The taste is elegant with a touch of sweetness, acidity and minerality. Ideal with our dish! The sweetness with the asparagus, the acidity in combination with the scrambled eggs and chives, the minerality with the shrimps. And the taste is surprisingly long lasting, which is perfect with such a rich dish.

What You Need

  • 6 White Asparagus
  • 2 Eggs
  • Butter
  • Chives
  • Crème Fraiche
  • White Pepper
  • A Few Small (unpeeled) Shrimps

What You Do

Peel the asparagus and steam for 20 minutes or so. They should have a bite. Prepare scrambled eggs à la Ramsay. Serve the asparagus with the scrambled eggs and just a few shrimps. Done!

White Asparagus with Sauce Périgueux à la Kimizu

The French Périgord is the truffle heart of France. The region is also known for its culinary products, such as Confit de Canard, wines from Bergerac and MonbazillacFoie Gras and Sauce Périgueux. This sauce is a classic in the French kitchen. Its basis is a white sauce made with shallot, a reduction of white wine, (goose) fat, stock and lots of truffle. The ‘original’ recipe of this truffle sauce can be found in La Bonne Cuisine du Périgord written in 1929 by La Mazille. The sauce works beautifully with Tournedos and Magret de Canard. And since white asparagus love truffles, why not combine them with Sauce Périgueux?

We don’t think a roux-based sauce will go very well with asparagus, so we combined two recipes: the flavors of Sauce Périgueux with the lightness and consistency of Japanese Kimizu.

Wine Pairing

We enjoyed our asparagus with a glass of Riesling, produced by Bott Geyl in the French Alsace. This fresh, aromatic, dry white wine with a hint of sweetness and high acidity combines very well with the sweetness of the asparagus and the intense, rich flavor of the sauce. The wine supports the dish perfectly.

What You Need

  • 6 White Asparagus
  • 1 Small Truffle
  • For the Sauce
    • 1 Shallot
    • 1 Glass of Dry White Wine
    • 3 Black Peppercorns
    • ½ tablespoon Simple White Vinegar
    • Two Cubes of Jus de Truffe*
    • 2 egg yolks
  • White Pepper

What You Do

Chop the shallot, crush the peppercorns coarsely, add to a pan and add a glass of white wine. Leave to simmer for 20 minutes. Add a splash of white vinegar. Leave to simmer for 10 minutes. Add the two cubes of jus de truffe and leave to simmer for another 10 minutes. Pass through a sieve. If all is well you should have 4 tablespoons of liquid. If necessary reduce. Set aside and leave to cool.
Peel the asparagus and steam for 20 minutes, depending on the size. When there is still 10 minutes on the clock, start working on the sauce. Whisk the two egg yolks well, add the 4 tablespoons of liquid, mix and heat in the microwave on 30% power. Start with one interval of 10 seconds, stir, followed by an interval of 5 seconds, stir and continue with intervals of 5 seconds until you have the right consistency. Total time in the microwave will be approximately 60 seconds. Allow to cool for a minute or two. In the meantime grate the truffle. Serve the sauce over the asparagus, add some white pepper and sprinkle the truffle over the sauce and the asparagus.

* Best to buy a can of jus de truffe and freeze the content in an ice cube bag.

  • White Asparagus with Sauce Périgueux à la Kimizu ©cadwu
  • White Asparagus and Truffle ©cadwu
  • Bott Geyl Riesling ©cadwu
  • Jus de Truffes (Chabert-Guillot) ©cadwu

White Asparagus with Chervil

A salad can be an excellent starter of your lunch or dinner, provided it’s one with lots of flavour and gentle acidity. For instance a Salade Ni­çoi­se, a Salade Caprese or a salad of White Asparagus and Chervil.

Chervil is a very delicate herb. It tastes like anise, but it is much more refined. Chervil looses its taste almost immediately when heated. The salad needs to be prepared well in advance, allowing for the flavours to be well integrated.

Honey can easily ruin a salad (and sugar will always ruin a salad). In this case we use only a touch of honey to create an environment for the sweetness of the white asparagus. The honey should act as a trigger.

The salad is a great example of the complexity of white asparagus: you will taste the sweetness and the freshness of the asparagus. The mouth feel of the salad is very nice, because the asparagus will be both juicy and crispy, with the chervil, honey and vinegar in a supporting role.

After having mixed the salad you will notice that the asparagus and chervil absorb the dressing. During the time in the refrigerator the asparagus will loose some juices, which is actually the beginning of a great dressing.

Wine Pairing

Combining salad and wine is not straightforward. Especially the acidity of the dressing creates a challenge. One solution is to use verjuice and not vinegar. Verjuice is made by pressing unripe grapes. The idea is that verjuice links to wine, whereas classic vinegar or lemon juice would compete with wine. In this case we choose a wine that reflects the flavours of the salad: a hint of anise, a touch of sweetness and florality. Typical notes you will find in a wine from the Alsace region, for instance a Pinot Blanc or a Pinot Gris.

What You Need

  • 2 White Asparagus per person
  • Excellent Olive Oil
  • White Wine Vinegar or Verjuice
  • Lots of Chervil
  • Touch of Honey
  • White Pepper

What You Do

Steam the asparagus for 10 minutes. Let cool. Dry with kitchen paper if needed. Prepare a dressing with the olive oil and vinegar. Chop the chervil and add to the dressing. Add a touch of honey and stir well. Add some white pepper. Taste the dressing: it should be a balance, meaning that none of the ingredients is overly present. Now slice the asparagus in nice chunks, let’s say 3 centimetres long. Mix, cover and transfer to the refrigerator for 6 hours. Mix the salad every two hours. Check the taste after 4 hours, you may want to adjust. Mix the dressing just before serving.