Los Vascos Chardonnay
Accompanied by Asparagus in puff pastry
By Marie-Caroline Malbec
Ingredients
2 rolls of puff pastry (such as Picard frozen foods)
1 bunch of white asparagus
6 tablespoon of thick cream
Salt and pepper
Juice of 1 lemon
Zest of one orange
1 bunch chervil
1 large white onion
1 egg yolk
For 4 persons Preparation time: 40 min | Cooking time: 20 min
Peel and finely slice the onion, fry gently in olive oil. Cut off the ends of the asparagus, peel them, drop them in boiling salted water, cook for 5 minutes after they have come back to the boil, drain, line them up the same way in a large pan and braise them slowly in olive oil for 20 minutes, turning halfway through cooking and seasoning with salt and pepper. Cut the asparagus in half lengthwise, add the cream, lemon juice and onion to the pan, season with salt and pepper and reduce over high heat for 5 minutes. Cut 8 puff pastry discs 8 cm in diameter, brush with egg yolk, make incisions around the edge with the tip of a knife. Place the discs on a baking sheet (4 per sheet) covered with parchment paper, bake in preheated oven at 200°C (gas mark 6) for 10 to 15 minutes until the pastry is well-risen. Fill with the cream and asparagus mixture, sprinkle with orange zest and sprigs of chervil, serve hot.
For the sauce, you can also use Picard lemon butter, and then simply add the orange zest.
A Los Vascos Chardonnay. A fresh, delicate young wine with very harmonious fruit.
The vegetable flavour of green, white or purple asparagus can make choosing a wine difficult, but it goes very well with a complex, full-flavoured dry white wine such as this Chardonnay.
