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    Asparagus with Noilly Prat Sauce

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    Asparagus with Noilly Prat Sauce

    This is an easy alternative to classic Hollandaise sauce

    Serves: 6


    • 36 asparagus spears, washed
    • 1 shallot, finely diced
    • 2 sprigs tarragon
    • 300ml Noilly Prat, Chambéry or a similar dry vermouth
    • 1/2 lemon, juiced
    • 3 tablespoons double cream
    • 225g cold, unsalted butter, diced
    • Salt and freshly ground black pepper


    1. Cut off the woody parts of the asparagus and pare off the tough skin on the lower stems.
    2. Find a saucepan wide enough to hold all the asparagus lying down, and fill with water. Bring to a rolling boil.
    3. Put the shallot, tarragon, Noilly Prat and lemon juice in a small, non-reactive pan. Boil until the liquid has reduced to 3 tablespoons. Add the cream and boil until it has thickened slightly.
    4. Reduce the heat and whisk in the butter, a little at a time - it will form an emulsion. Make sure the sauce doesn't boil at this stage or it will split. Season to taste, then keep the sauce warm by placing the saucepan in a larger pan of very hot water.
    5. Salt the boiling water and add the asparagus. Cook for about 4 minutes or until just tender.
    6. Drain, dry on kitchen paper then arrange on warm plates. Strain the sauce and serve immediately with the asparagus.

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