White Asparagus with Pear and Wood Sorrel

White Asparagus with Pear and Wood Sorrel
©Stine Christiansen

White Asparagus with Pear and Wood Sorrel

Asparagus

Michelin star chef Alain Passard is serving this outstanding asparagus dish with a lighter alternative to Hollandaise sauce - pear and wood sorrel.

Ingredients (4 servings)
8 white asparagus (stalk peeled)
1 large ripe pear (Williams or Comice)
1 bunch wood sorrel
50 butter
1/2 lemon
Maldon salt
black pepper (freshly ground)
  • Blanch the asparagus for 4 minutes in lightly salted boiling water. Take out, cool in ice-cold water and dry on kitchen paper, being careful that the delicate heads remain intact.
  • In a large frying pan, melt the butter over a gentle heat, add the asparagus, lightly salt and gently sauté for 15 minutes, turning it over often.
  • Meanwhile, cut the pear lengthwise into 8 pieces, core but do not peel. Add to the asparagus in the pan and fry for another 5 minutes.
  • Add half of the sorrel and let it briefly wilt in the butter. Remove everything from the pan.
  • Arrange the asparagus, pear and wood sorrel on a preheated plate. Squeeze the juice of half a lemon to the butter in the pan and stir it gently.
  • Drizzle over the dish, garnish with the remaining wood sorrel, season with salt and pepper and serve.
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