Green asparagus sauce with goat’s butter
Goat’s butter has a distinctive flavour, but caramelising it gives it a milder, nutty taste. This pairs perfectly with the fresh flavour of green asparagus. The vegetable stock from TRUEfoods adds a fresh and refined base, made with natural vegetables, herbs and spring water.
Makes 900 grams.
Allergens and dietary requirements
- Cow's milk
- Lactose
- Sulphite
- Vegetarian
Ingredients
Preparation method
Caramelise the goat’s butter to make a beurre noisette.
Sauté the shallots with the salt in the sunflower oil.
Add the green asparagus and sauté for a further 2 minutes.
Add the white wine and cook for 3 minutes over a high heat.
Add the vegetable stock and the cream and simmer for a further 3 minutes.
Place the mixture in a blender along with the spinach leaves and lemon zest, and blend on the highest setting for 1 minute.
While the mixture is still in the blender, emulsify with the goat’s beurre noisette.
Pass the sauce through a fine sieve and thicken with xanthan gum if desired.
Cool the sauce as quickly as possible.
Serving suggestions
- Delicious in a dish with green asparagus, ramson and goat’s cheese.
- Pairs well with plaice, leek and lemon.
- Perfect with peas, broad beans and ricotta.
