English
Roasted asparagus & Pinot Blanc: the Chasseurs recipe
5 min
Moderate
Average
To celebrate asparagus season, chef Emmanuel Stemper has created a delicious Alsatian pairing with smoky notes. Let yourself be carried away by this crispy recipe of roasted asparagus, accompanied by smoked pork belly and an old-fashioned mustard sauce.
A delicate food and wine pairing: Pinot Blanc des Chasseurs de Lune
The perfect companion for Alsatian dishes, Pinot Blanc offers a beautiful balance between floral sweetness and fruity liveliness. Round and supple, it pairs very well with smoked meats.
Ingredients
Preparation:
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Prepare the asparagus
Start by peeling the asparagus, then set aside in a cool place.
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Cook the smoked pork belly
Heat the olive oil in a sauté pan (or very large frying pan) over high heat. Cut the smoked pork belly into nice slices, then grill them. Once grilled, set them aside on a rack in the oven. Keep warm in the oven at 120°C.
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Cook the asparagus
Deglaze the pan with the white wine, add the asparagus and butter. Then cook on half the heat of your hob. Cover and turn regularly to ensure the asparagus cooks evenly. Allow about 15 minutes cooking time.
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Make the sauce
Meanwhile, mix the whole grain mustard, honey, and soy sauce. Adjust the seasoning if necessary.
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Plate the dish
Check the asparagus is cooked by piercing it with the tip of a knife. Arrange the bacon slices and asparagus on a pretty dish and cover with the old-fashioned mustard sauce.
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CHEF'S TIP
You can add wild garlic while the asparagus is cooking (both are in season at the same time!).
We were just talking about that!
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