Spargel in Sauternes-Sauce

from Spargel einfach Spitze

The pairing of sweet Sauternes sauce with Spargel and shrimp is truly heavenly.

Peter Bührer asked star chefs to give him their recipes for his asparagus cookbook, and this recipe, from the Grand Dame of Swiss chefs, Rosa Tschudi, is a real highlight.

Tschudi cooked traditional Swiss dishes like Brönnti Creme, Sauerbraten and Fischknusperli to perfection, and managed to earn Michelin stars (including the first one ever awarded in Zurich) and a boatload of Gault Millau points over the years too. Critics called her food simple, but perfectly executed.

Although she started out as a waitress, she always knew she belonged in the kitchen, and once she made it there, there she remained for 70 years.

Check her out here on Karussell demonstrating an artichoke ragout.

Of all the recipes from the book that I tried, this one felt like the most indulgent, and one I most wanted to make again (though not necessarily for Spargel).

Spargel mit frischen Scampi in Sauternes-Sauce

20 asparagus spears

1 L salted water

50 g butter

lemon juice

12 large shrimp/scampi/prawns/langoustines…

Sauternes Sauce

200 ml veal stock

300 ml Sauternes (sweet white wine)

300 ml whipping cream

salt and pepper

Cook the asparagus in boiling salted water with a little butter and lemon juice for about 4-5 minutes.

Reduce the veal stock and Sauternes by half, add half the cream and reduce again briefly. Whip the other half of the cream and, just before finishing, add it and season with salt and pepper.

Cut the asparagus into approx. 5-6 cm pieces and reheat in the asparagus stock.

Blanche the shrimp in the stock for approx. 2-3 minutes.

Place the asparagus and shrimp on a plate and drizzle with the sauce.

• If you don’t have Sauternes you can use another sweet white wine like Pineau des Charentes or even a Riesling.

• I think most kinds of shellfish would suit the dish quite well, or leave it out altogether and just enjoy the Spargel and sauce.