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.

Ingredients

• 8 white asparagus (stalk peeled)
• 1 large ripe pear (Williams or Comice)
• 1 bunch(es) wood sorrel
• 50 g butter
• 0.5 lemon
• Maldon salt
• black pepper (freshly ground)

Steps

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. 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. 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. Add half of the sorrel and let it briefly wilt in the butter. Remove everything from the pan.
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. Drizzle over the dish, garnish with the remaining wood sorrel, season with salt and pepper and serve.