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White Asparagus with Pear and Wood Sorrel

White Asparagus with Pear and Wood Sorrel
©Stine Christiansen
Home Food & Drinks Recipes Cooking White Asparagus with Pear and Wood Sorrel

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.
Find out more
Frittata Di Asparagi
Asparagus
Frittata di Asparagi
This asparagus frittata recipe is perfect as a starter or to take on a spring picnic.

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