why make this recipe
This dish is clean, simple, and elegant. It shows the sweet, mild taste of white asparagus. The rich Bordelaise sauce adds deep flavor. It works for a special dinner or a calm weekend meal.
introduction
White asparagus cooks gently and tastes soft and mild. The Bordelaise sauce brings beefy, wine notes that match the asparagus well. If you like a light dessert after this dish, try chia pudding with coconut milk for a simple finish.
how to make White Asparagus with Bordelaise Sauce
Peel the white asparagus first so it cooks evenly. Poach the spears in dashi broth until they are just tender. Make the Bordelaise sauce by slowly reducing red wine and stirring in bone marrow until the sauce thickens. Season the sauce with salt and pepper. Serve the asparagus warm and spoon the sauce on top. Add pickled girolles as a bright garnish.
Ingredients :
White asparagus, Dashi broth, Pickled girolles, Red wine, Bone marrow, Salt, Pepper
Directions :
- Begin by preparing the dashi broth and gently poaching the white asparagus until tender., 2. In a separate pan, make the Bordelaise sauce by reducing red wine and adding bone marrow until it thickens., 3. Season the sauce with salt and pepper to taste., 4. Serve the poached asparagus topped with the Bordelaise sauce and garnish with pickled girolles.
how to serve White Asparagus with Bordelaise Sauce
Place 3–4 spears per plate. Spoon a little Bordelaise over each spear. Scatter a few pickled girolles on top. Serve with warm bread or a light roasted potato. Keep plates warm so the sauce stays glossy.
how to store White Asparagus with Bordelaise Sauce
Cool the asparagus and sauce to room temperature. Put them in separate airtight containers. Store in the fridge for up to 2 days. Reheat gently: warm the asparagus in a low oven and heat the sauce slowly on the stove. Do not freeze the sauce with bone marrow; texture will change.
tips to make White Asparagus with Bordelaise Sauce
- Peel the asparagus fully from tip to base for even cooking.
- Poach until just tender. Test with a fork.
- Reduce the wine slowly so the sauce concentrates in flavor.
- Add bone marrow last and stir until it melts in.
- Keep sauce warm but do not boil after adding marrow.
variation (if any)
- For a vegetarian version, replace bone marrow with butter and a splash of mushroom stock.
- Use green asparagus if white is not available; reduce poaching time slightly.
- Add a little shallot to the wine when you reduce it for more depth.
FAQs
Q: How long do I need to peel white asparagus?
A: Peel the stalks before cooking. It takes a few minutes per bundle. Remove the tough outer layer from top to bottom.
Q: Can I use beef stock instead of dashi?
A: Yes. Dashi is light and gentle, but beef stock adds more meat flavor. Use what you prefer.
Q: How do I know when asparagus is done?
A: Test with a fork. It should be tender but not soft. The fork should meet slight resistance.
Q: Can I make the sauce ahead?
A: Yes. Make the Bordelaise a few hours ahead and rewarm slowly. Keep it in the fridge and warm on low heat before serving.
White Asparagus with Bordelaise Sauce
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Poaching and Reducing
- Cuisine: French
- Diet: Vegetarian (with variation using butter instead of bone marrow)
Description
A clean and elegant dish featuring poached white asparagus topped with a rich Bordelaise sauce.
Ingredients
- 12 oz White asparagus
- 2 cups Dashi broth
- 1/2 cup Pickled girolles
- 1 cup Red wine
- 2 oz Bone marrow
- Salt to taste
- Pepper to taste
Instructions
- Begin by preparing the dashi broth and gently poaching the white asparagus until tender.
- In a separate pan, make the Bordelaise sauce by reducing red wine and adding bone marrow until it thickens.
- Season the sauce with salt and pepper to taste.
- Serve the poached asparagus topped with the Bordelaise sauce and garnish with pickled girolles.
Notes
Peel the asparagus fully for even cooking. Each plate should have 3–4 spears. Keep plates warm for best presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
