Recipe Tip: White Asparagus with Pear and Wood Sorrel

Recipe Tip: White Asparagus with Pear and Wood Sorrel

Top Recipe for 4 Persons. All ingredients and tips for getting it right. Michelin star chef Alain Passard is serving this outstanding asparagus dish with a lighter alternative to Hollandaise sauce - pear and wood sorrel.



    1. Step 1

      Blanch the asparagus for 4 minutes in lightly salted boiling water. Take out, cool in ice-cold water and dry on kitchen paper, being careful that the delicate heads remain intact.
    2. Step 2

      In a large frying pan, melt the butter over a gentle heat, add the asparagus, lightly salt and gently sauté for 15 minutes, turning it over often.
    3. Step 3

      Meanwhile, cut the pear lengthwise into 8 pieces, core but do not peel. Add to the asparagus in the pan and fry for another 5 minutes.
    4. Step 4

      Add half of the sorrel and let it briefly wilt in the butter. Remove everything from the pan.
    5. Step 5

      Arrange the asparagus, pear and wood sorrel on a preheated plate. Squeeze the juice of half a lemon to the butter in the pan and stir it gently.
    6. Step 6

      Drizzle over the dish, garnish with the remaining wood sorrel, season with salt and pepper and serve.