ASPARAGUS WITH SHALLOTS, WHITE WINE AND SELLES-SUR-CHER SAUCE
By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador
Selles-Sur-Cher is a dry French goat’s cheese packed with flavour, so it stands out in just about any white sauce very well. The asparagus is perfectly complemented by this robust sauce. This is a perfect starter for any occasion. A little tip is to drizzle the asparagus with the sauce and then give it a little grilling to get a lovely finish.
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 4
INGREDIENTS
150g Selles-Sur-Cher, rind removed
2 bunches asparagus, try to buy in season
2 shallots
25g butter
125mls white wine, oaky is better like a Chardonnay
250mls double cream
1 lemon
1 tbsp whole grain mustard
2 tsp olive oil
Salt and pepper to taste
METHOD
Selles-Sur-Cher is available in good supermarket deli counters and specialist cheese shops.
For further information or recipes please visit:
www.frenchgoatscheese.com
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