Asparagus with cheddar sauce

Ingredients

For the mushroom tart

  • flour, for dusting
  • 500 g ready-made puff pastry
  • 1 egg, yolk only
  • 100 g morel mushrooms
  • 20 g butter, at room temperature
For the asparagus

  • 2 bunches asparagus
For the cheddar sauce

  • 50 ml white wine or dry cider
  • 1 shallots, chopped
  • 2 tbsp crme frache
  • 1 tbsp mature cheddar cheese
  • 50 g unsalted butter
  • 1 tbsp olive oil
  • 1 tbsp chopped parsley
  • green Tabasco sauce
  • 1 tbsp lemon juice

Description

Shaun Hill’s Recipe Makes A Moreish Treat Out Of This Season’s English Asparagus, Served With A Morel Mushroom Tart

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