White Asparagus with Jarlsberg Mayonnaise

20 white asparagus

Vinaigrette

60 g hazelnuts
6 tbsp hazelnut oil
1 tbsp port vinegar
1 tbsp chopped shallots
salt and pepper

Jarlsberg mayonnaise

50 g grated Jarlsberg
1 egg yolk
1 tsp mustard
100 ml neutral oil (sunflower oil)
lemon juice
water (to adjust the sauce if it gets too thick)
salt and pepper

How to do

Peel the asparagus and blanch them for about 2 minutes in slightly salted water.
Transfer directly to iced water.

Roast the hazelnuts in a dry pan for a couple of minutes, peel the skins off and
chop them finely. Mix the oil, vinegar and shallots, and season with salt and pepper.
Add the hazelnuts to the vinaigrette.

Mix the egg yolk, Jarlsberg and mustard in a food processor at high
speed. Poor the oil slowly into the mixture (if it becomes too thick, add some cold
water). Season with lemon juice, salt and pepper.

Serve the asparagus with hazelnut dressing and the Jarlsberg mayonnaise.
Decorate with chervil.

White asparagus and wine

German white asparagus is a delicacy when served in season (late spring through early summer). A perfect partner for white asparagus is a dry or off dry Riesling. The full-flavoured Jarlsberg mayonnaise with its rich, nutty taste, the aromatic hazelnut vinaigrette and the mild flavour of the asparagus will blend perfectly with a
wine from the region of Rheingau or Reinhessen. To complement the dish, choose a wine that has been bottle aged for at least 3 years.

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