Asparagus with shallots, white wine and Selles-Sur-Cher sauce


Starter	Easy	4	25 min

By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador

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.
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.

selles_sur_cher

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 tast