The white gold, otherwise known as asparagus. As soon as they're in season, I try to enjoy them as often and in as many ways as possible. This Scandinavian-inspired version with Sandefjord sauce is an ode to my love for the North: creamy, fresh and full of flavour.
Ingredients (serves 2)
The asparagus
- 500 g white asparagus (AA quality)
- 1 litre of water
- 1 lemon (zest and juice)
- 2 tbsp caster sugar
- 2 tbsp salt
The Sandefjord sauce
- 100 ml single cream (unwhipped)
- 100 ml crème fraîche
- 100 g unsalted butter (in cubes)
- ½ bunch of fresh dill (finely chopped)
- ½ bunch of fresh chives (in fine rings)
- 50 g salmon caviar
- Extra lemon juice to taste
- Salt to taste
Method
- Carefully peel the asparagus with a peeler from just below the tip downwards. Cut off the woody bottom (about 2 cm).
- In a large pan, bring 1 litre of water to the boil. Add the lemon zest, lemon juice, sugar and salt. Lay the asparagus in the boiling water, bring it back to the boil and immediately lower the heat. Let the asparagus poach gently for 5 to 8 minutes depending on their thickness. Then turn off the heat and let them sit in the liquid until they're as tender as you like (a fork prick will tell you).
- Meanwhile, make the sauce. Bring the cream to the boil in a saucepan and let it bubble gently for a moment. Whisk in the crème fraîche until smooth. Lower the heat. Add the butter cubes one by one while whisking continuously. Crucially, the sauce must not boil again or the butter will split. Take the pan off the heat. Stir in the salmon caviar, the chopped herbs and a squeeze of lemon juice. Taste and add a pinch more salt if needed.
- Lift the asparagus carefully out of the liquid and let them drain briefly on a clean tea towel. Spread them across the plates and generously spoon the creamy Sandefjord sauce over the top. Garnish with a little extra chives.
💡 Please note: we love cooking with boldness, but safety always comes first. Read more on our disclaimer page.
