Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Solo asparagus with saffron sauce
It doesn't always have to be Hollandaise. This Italian-inspired saffron sauce turns simple solo asparagus into a great dish.
Cooking time: 30 minutes
| Ingredients (2 servings) | ||
|---|---|---|
| 1 | pinch | Saffron & salt |
| 1 | dash | White wine (approx. 1/16 l) |
| 30 | g | Butter |
| 1 | Shallot | |
| 1 | Garlic clove | |
| 80 | ml | Cream |
| Cayenne powder to taste | ||
| Some grated Parmesan cheese | ||
| 500 | g | Asparagus, white |
| Pink peppercorns to garnish | ||
| Dill for garnish | ||
- Grind the saffron with a little salt and leave to infuse in a little wine for approx. 10 minutes.
- Melt the butter in a pan. First add the shallot, then the garlic and allow to soften briefly. Deglaze with a dash of wine. Add the saffron mixture and the cream and allow to thicken slightly. Season with the cayenne powder. Sprinkle in the cheese, allow to melt and, when the sauce has the desired consistency, remove from the heat.
- Peel the asparagus and either cook in boiling salted water or steam until soft but still firm to the bite.
- Serve the asparagus on a plate with the warm sauce. Garnish with dill and pink pepper and serve immediately.
Tip:
Falstaff wine recommendation
Sauvignon Blanc Kitzeck-Sausal 2023
Gutjahr Winery, Kitzeck im SausalPowerful and multi-layered with fine spice and ripe fruit. Gooseberry, yellow bell pepper and tropical notes on the nose. Balanced on the palate, with fresh acidity, a mineral note and elegant structure. A wine with character and depth.
weingut-gutjahr.at, 15 Euro
