Asparagus with shallots, white wine and Selles-Sur-Cher sauce
By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador
Selles-Sur-Cher is a dry French goat’s cheese packed with flavour, so it stands out in just about any white sauce very well. The asparagus is perfectly complemented by this robust sauce. This is a perfect starter for any occasion. A little tip is to drizzle the asparagus with the sauce and then give it a little grilling to get a lovely finish.
Preparation time: 10 minutes
Cooking time: 15 minutes
- 150g Selles-Sur-Cher, rind removed
- 2 bunches asparagus, try to buy in season
- 2 shallots
- 25g butter
- 125mls white wine, oaky is better like a Chardonnay
- 250mls double cream
- 1 lemon
- 1 tbsp whole grain mustard
- 2 tsp olive oil
- Salt and pepper to taste
- Finely chop the shallots. Place into a small saucepan on a low heat with the 25g of butter and sweat until soft and translucent. Add the white wine and allow to simmer and reduce by one third.
- Once reduced, add in the double cream and reduce again by half with the lemon juice.
- At this stage, season with black pepper, add in the mustard and crumble in the goat’s cheese.
- Mix well until all the cheese has melted. You may need to use a whisk to do this.
- Set the sauce to one side while you cook the asparagus. Place a large pan of water on the stove and bring to the boil.
- Gently peel the asparagus and when the water is boiling, drop them in for 3 minutes.
- Drain and coat in a little olive oil, salt and pepper. Assemble the asparagus on your serving plates.
- Warm through the sauce and drizzle over the top. Serve extra sauce on the side.
Selles-Sur-Cher is available in good supermarket deli counters and specialist cheese shops.
For further information or recipes please visit: www.frenchgoatscheese.com