Asparagus with shallots recipe

Name: Asparagus with shallots recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g (5.3oz) Selles-Sur-Cher, rind removed; 2 Bunches asparagus, try to buy in season; 2 Shallots; 25 g (0.9oz) Butter; 125 ml (4.4fl oz) White wine, oaky is better like a Chardonnay; 250 ml (8.8fl oz) Double cream; 1 Lemon; 1 tbsp Whole grain mustard; 2 tsp Olive oil; 2 pinches Salt and pepper (to taste)

Servings: persons

1
Finely chop the shallots.
2
Place into a small saucepan on a low heat with the 25g of butter and sweat until soft and translucent.
3
Add the white wine and allow to simmer and reduce by one third.
4
Once reduced, add in the double cream and reduce again by half with the lemon juice.
5
At this stage, season with black pepper, add in the mustard and crumble in the goat's cheese.
6
Mix well until all the cheese has melted.
7
You may need to use a whisk to do this.
8
Set the sauce to one side while you cook the asparagus.
9
Place a large pan of water on the stove and bring to the boil.
10
Gently peel the asparagus and when the water is boiling, drop them in for 3 minutes.
11
Drain and coat in a little olive oil, salt and pepper.
12
Assemble the asparagus on your serving plates.
13
Warm through the sauce and drizzle over the top.
14
Serve extra sauce on the side.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 150 g (5.3oz) Selles-Sur-Cher, rind removed, 2 Bunches asparagus, try to buy in season, 2 Shallots, 25 g (0.9oz) Butter, and more.

Yes, Asparagus with shallots recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!