PEPPER SAUCE ANDASPARAGUS
4 servings / Total Time: 1 hour
In this recipe, SHO – Fond Brun Concentré enriches a creamy black pepper sauce served with tender white asparagus. Reduced with porto, shallots, garlic, and bay leaf, it brings a deep, savory finish while keeping the preparation elegant and balanced.
| Ingredients | Quantity |
|---|---|
| White asparagus | 1 bunch |
| Orange | 1 |
| Crushed black pepper | 4 gr |
| Chopped garlic | 10 gr |
| Finely sliced shallot | 50 gr |
| Porto | 80 gr |
| Unsalted butter | 50 gr |
| Bay leaf | 2 leaves |
| SHO - Fond Brun Concentré | 20 gr |
| Water | 50 gr |
| Heavy cream | 160 gr |
Instructions
- Peel the white asparagus.
- In a short broth seasoned with a pinch of coarse salt and a pinch of sugar, cook the white asparagus for 12 to 15 minutes, or until tender.
- Dilute the SHO - Fond Brun Concentré in the water.
- In a saucepan, sweat the sliced shallots in butter with the crushed black pepper.
- Once fragrant and softened, add the garlic and bay leaf and cook gently for 3 to 4 minutes.
- Deglaze with the porto and reduce until nearly dry.
- Add the heavy cream and the diluted SHO mixture.
- Reduce the sauce to the desired consistency and finish with orange zest before serving with the asparagus.
