Sparkling Pairings with Steven Edwards
Asparagus, Brown Butter Hollandaise & Wild Mushrooms and Classic Cuvee Multi-Vintage.
Welcome to the first edition of Sparkling Pairings – an invitation to experience the art of Nyetimber’s English sparkling wine from the comfort of home. Created by our Executive Chef, Steven Edwards, each recipe in the series will pair beautifully with one of our world-renowned sparkling wines.
We begin with a refined seasonal dish, where delicate asparagus and earthy wild mushrooms are elevated by a rich brown butter hollandaise, perfectly complemented by the elegance and complexity of our Classic Cuvee Multi-Vintage.
Discover the full recipe below and recreate this beautifully balanced pairing at home.
Ingredients | serves 4
For the asparagus:
• 400g English asparagus
• A pinch of salt
For the wild mushrooms:
• 200g mixed wild mushrooms
• Butter & a little oil
• 1 banana shallot, finely diced
• 1 garlic clove, minced
• Small bunch of thyme
• Splash of dry white wine
• Salt & pepper
For the brown butter hollandaise:
• 150g unsalted butter
• 2 egg yolks
• 1 tbsp white wine vinegar
• 1 tbsp water
• Squeeze of lemon juice
• A pinch of salt
Method
1. Prepare the asparagus
Peel the asparagus from just under the tip downwards and trim the woody ends.
2. Make the brown butter hollandaise
Melt the butter and cook until golden brown with a nutty aroma. In a bowl over
gently simmering water, whisk egg yolks, vinegar, and water until thick and pale.
Slowly drizzle in the brown butter while whisking. Finish with lemon juice and salt to taste.
3. Cook the wild mushrooms
Heat a pan with butter and oil. Add mushrooms and allow them to caramelise. Add
shallot, garlic, and thyme. Deglaze with white wine and cook until reduced and
glossy. Season well with salt and pepper.
4. Cook the asparagus
Bring a wide pan of salted water to the boil. Add the asparagus and simmer gently
for 2-3 minutes until tender but still holding shape.
5. To serve
Drain and gently dry the asparagus. Arrange neatly on a plate, spoon over the brown
butter hollandaise, and finish with the wild mushrooms placed on top.
