French Market Recipe 2025 37
Asperges blanches à la sauce de Cantal
White asparagus with Cantal sauce
Ingredients for 4 servings
- 4 to 6 spears of white asparagus per person
- 250g cantal entre deux grated finely from the French Market shop
- 30 ml Eau de vie de Kirsch
- 250 ml Crème fraiche
- 4 eggs (2 whole and 2 yolks)
- A couple of thick slices of sourdough baguette per person
- Salt and pepper to taste
Directions:
- Thinly peel the outer coarse skin of the asparagus spears, excluding the tips
- Trim the hard end of the asparagus
- Lightly toast the baguette slices
- Boil the asparagus in salted water for about 15 minutes if young, 20 minutes if stalks quite hard
- Bring a saucepan of water to boil and reduce heat to gently simmering.
- Place crème fraiche, eggs, grated cheese, kirsch, salt and pepper to taste, in a heat proof bowl.
- Place bowl over the pot of gently simmering water, whisk all the ingredients in the bowl over this gentle heat until the sauce thickens about 5 to 8 minutes.
- Strain asparagus and place on top of the toasted baguette
- Ladle the sauce over the top of the asparagus.
- Grind some black pepper lightly over top of sauce and serve straight away
Serve warm paired with a glass of La Doucette Pouilly Fume from the Loire region, available at our French Market shop or order online at www.frenchmarket.co.za.
Bon Appétit