white asparagus & soubise sauce

With asparagus only around for a short season, it’s important to make the most of them while you can.I’ve paired them with a classic, creamy soubise inspired by my French roots.

Crunchy pangrattato and a drizzle of herb oil finish the dish with texture, flavour, and a pop of colour.

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ingredients:

serves 2

for the asparagus

• 250 g white asparagus

• salt

• 1 tablespoon butter

• ½ a lemon

• 1 garlic clove, peeled

• 1 bay leaf

for the shallots

• 100 g shallots, finely sliced

• 10 g butter

• 1 tablespoon white wine

for the béchamel

• 15 g butter

• 15 g flour

• 250 ml milk

• 0.5 teaspoon vadouvan spice (optional)

• a pinch of nutmeg

• salt and pepper, to taste

to serve

• pangrattato

• green herb oil

instructions:

cook the shallots

• In a pan, melt the butter over low heat.

• Add the finely sliced shallots and cook very gently until soft and fully translucent. This should take time, you’re looking for sweetness, not colour.

• Add the white wine and let it reduce completely until the shallots are soft and almost jammy. Set aside.

prepare and boil your asparagus

• Peel the white asparagus from just below the tip down to the base. This step is essential as the outer layer is fibrous and can be unpleasant if not removed. Trim the woody ends, cutting off about 2–3 cm (or until the base no longer feels tough). If unsure, gently bend the asparagus, it will naturally snap where the tender part begins.

• Bring a pot of water to a gentle simmer and add salt, butter, half a lemon, the garlic clove, and bay leaf. This lightly infuses the asparagus while keeping the flavour delicate.

• Add the asparagus and cook gently until tender (about 8–12 minutes depending on thickness). They should be soft but still hold their shape. Remove and set aside.

make the bechamel

• In a saucepan, melt the butter over medium heat.

• Stir in the flour and cook for 3–4 minutes to form a roux. This step cooks out the raw flour taste and creates the base for a smooth sauce. It should smell slightly nutty but not take on colour.

• Gradually whisk in the milk, stirring continuously to avoid lumps.

• Cook until smooth and thickened. Season with salt, pepper, nutmeg, and vadouvan if using.

finish the soubise

• Add the cooked shallots to the béchamel and blend until smooth (or leave slightly textured if preferred).

• Adjust seasoning and loosen with a splash of milk if needed.

finish the asparagus

• Heat a pan over medium-high heat with a knob of butter.

• Add the drained asparagus and let them lightly colour for a minute or two.

assamble and serve

• Spread the soubise on the base of a plate. Top with the asparagus and drizzle with green herb oil.
  Finish with pangrattato for crunch. Serve immediately.

*For the full experience, pair it with “Amour Plastique” by Adèle Castillon, Mattyeux, and Videoclub,and enjoy the moment.