Spring Recipe Asparagus with Orange Maltaise Sauce
Green Asparagus: If not too thick, there is no need to peel the stems, just cut the bottom to keep the tip with about 15 centimetres of asparagus. Wash the vegetables in cold water. Bring salted water to a boil, add the asparagus and cook (at a boil) until tender but still crunchy. Remove the stems delicately, and shock them in ice water until completely cold, this will keep the green colour.
White Asparagus: Peel the asparagus, twice if thick and cut off the bottoms. Wash the stems under cold water. Cook the asparagus in boiling salted water until fully cooked. Remove and reserve them on a tray, allowing the stems to cool down naturally. Note: do not put white asparagus in an ice bath or the stems will absorb the water.
Wine pairing for asparagus: Asparagus and other bitter vegetables or herbs are a sommelier’s nightmare, but one tip for wine pairing with asparagus is to match bitterness with bitterness. A good example would be the Domaine de Malaga, Cuvée Charme: It is a blend of chardonnay, muscat, and roussanne. Roussanne brings bitterness, while chardonnay holds the acidity, and muscat, adds the fruity notes to the wine.
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