• Home
  • Cocktails
  • Culture
    • Dance
    • Opera
    • Theatre
    • Outdoor
    • London Sights
  • Featured
    • Books
    • Home Delivery
    • Recipe Kits
    • Giveaways
    • Homes and Gardens
  • Recipes
    • Meat
    • Soups
    • Lunch
    • Starters
    • Mains
    • Sides
    • Desserts
    • Cakes and Sweets
    • 5:2 Diet Recipes
    • Fish and Shellfish
    • Meat
    • Poultry
    • Vegetarian
  • Restaurants
    • Bloomsbury and Fitzrovia
    • Bermondsey, Borough and London Bridge
    • Chelsea
    • Camden
    • City of London
    • Clerkenwell
    • Covent Garden
    • Docklands
    • East London
    • Kings Cross
    • Knightsbridge
    • Kings Cross
    • Kensington
    • Marylebone
    • Mayfair
    • Oxford Circus
    • Oxford Circus
    • Paddington
    • St James
    • Soho
    • South Bank
    • South London
    • The Strand and Embankment
    • North London
    • Victoria and Pimlico
    • West London
    • Out of London
    • Miscellaneous
  • Travel UK
  • Travel Europe
    • Belgium
    • Croatia
    • Czech Republic
    • First Visit
      • Bulgaria
      • Netherlands
      • Poland
      • Romania
      • Slovenia
    • France
    • Germany
    • Greece
    • Italy
      • Sicily
    • Ireland
    • Portugal
    • Spain
    • UK
  • Travel Other
    • Caribbean Travel
      • Antigua
      • Barbados
      • Grenada
      • St Lucia
    • Ecuador
    • Egypt
    • India
    • Qatar
    • Mexico
    • Oman
    • Rodrigues and Mauritius
    • Sri Lanka
    • USA

London Unattached - Luxury London Lifestyle

Luxury London Lifestyle for Metropolitan Singles and Couples - food, travel, restaurant reviews - London Unattached

You are here: Home / Recipes / Oastbrook Sparkling Rosé with New Season English Asparagus Hollandaise

Oastbrook Sparkling Rosé with New Season English Asparagus Hollandaise

May 21, 2020 by Adrian York 5 Comments

Tweet
Pin
Share
Flip
Yum
Share

Last Updated on May 21, 2020

Asparagus Hollandaise with English Sparkling Wine from Oastbrook.

Tweet
Pin
Share
Flip
Yum
Share

There’s nothing better than the taste of new season English Asparagus; it’s one of those vegetables that can stand on its own feet and is best served simply. OASTBROOK ROSÉ 5

So our latest wine match recipe is for asparagus with a delicious Hollandaise Sauce, matched with a wonderful bottle of English Sparkling Rosé from the Oastbrook Estate in Robertsbridge in the heart of Sussex for a real taste of English springtime.   What could be better than asparagus Hollandaise and sparkling rosé for an all English treat

OASTBROOK ROSÉ 7

Oastbrook Sparkling Rosé is an unusual grape blend of 73% Auxerrois and 27% Pinot Noir and with its deep pink colour and strawberry nose, it’s a perfect wine for a celebration. Easy drinking and well-rounded it would go beautifully with crab, lobster, smoked salmon, truffles or parmesan; but with its lack of acidity, it would be perfect for drinking without food. It’s one of those wines that when you serve it for the first time everyone comments on how much they love it. You can order it from Oastbrook Estate’s online shop. Customers placing online orders over £72 can use code ROSE15 at checkout. Oastbrook Estate is run by winemaker America Brewer who bought the property, formerly a Guinness hop farm, with her partner Nick in 2013, after returning to England following seven years in Hong Kong.  America studied Viticulture & Winemaking at Plumpton College with her first release being Oastbrook’s 2014 Sparkling Rosé. 

ASPARAGUS 2

Asparagus has a reputation both as an aphrodisiac, which I can’t vouch for, and for making your pee smell!  But that shouldn’t put you off. Allegedly asparagus wasn’t allowed to be eaten at French convents in the 19th century, but I’m not sure if it was the nuns or the students that the authorities were more worried about. Here’s our recipe for asparagus with Hollandaise Sauce; let us know if you find yourself getting over-excited after trying it!  

 

Asparagus with Hollandaise Sauce
Print
English Asparagus with Hollandaise Sauce
Prep Time
10 mins
Cook Time
15 mins
 

Seasonal English Asparagus served with a classic Hollandaise sauce

Course: Appetizer
Cuisine: French
Servings: 4
Calories: 45 kcal
Author: Fiona Maclean
Ingredients
For the asparagus
  • 32 green asparagus spears
  • 1 tsp sea-salt
For the Hollandaise sauce
  • 4 egg yolks
  • 250 g unsalted butter melted
  • Cayenne pepper
  • juice of 1/2 lemon
Instructions
Hollandaise Sauce
  1. Place the egg yolks into the small bowl adding 2 tbsp water (not boiled). Lift the small bowl into a large saucepan pouring the boiling water into the large saucepan until it reaches the bowl's mid point, so creating a bain-marie.

  2. Whisk the egg and water mixture with the saucepan on a high heat, going down to low when the water boils. The yolks will foam and thicken becoming creamy. Scrape the sides of the bowl with a wooden spoon to stop the sauce from coagulating.
  3. When the volume of sauce has grown by roughly a half again and it has the consistency of double-cream, take the bowl out of the saucepan.
  4. Then continue whisking the sauce until it has cooled down so that you can touch the bowl.

  5. Place the butter in a small saucepan melting it slowly over a low heat.
  6. Whisk in salt and a dash of cayenne pepper to season the sauce and then slowly add all the melted butter with a tablespoon whisking as you go. Then finally pour in the lemon juice.
Asparagus
  1. Bring a kettle of water to the boil
  2. When the Hollandaise has reached double cream consistency, quickly place the asparagus bundles into a high-sided pan filled with boiling water with the tips just above the water and simmer for 3 minutes.
  3. After the 3 minutes is up, submerge the asparagus, cover the pan with a tea-towel and cook for a further 2 minutes.
  4. Place the butter in a small saucepan melting it slowly over a low heat.
  5. Plate the asparagus using a slotted spoon and then drizzle the Hollandaise sauce over the spears
Recipe Notes

ASPARAGUS 4

For those who live in East London and within 2 miles of Shoreditch Wine House, Oastbrook themselves are offering two special wine and food pairing recipe boxes together with Shoreditch Wine House themed “Where England Meets Italy”. The Oastbrook Pinot Gris Primavera package features the 2018 summery and elegant still white wine with Burrata (two), Cherry Tomatoes, Basil and Balsamic Vinegar (with olive oil and black pepper added from home cupboard staples).  It serves two people for a main course or four as a starter. Or, the Oastbrook Sparkling Rosé Risotto priced at £43.80 features the 2014 vintage with risotto rice, asparagus, and an onion (with butter and vegetable stock added from cupboard staples).  Order yours by calling Shoreditch Wine House on 020 7613 5601 or visiting the webshop.  

Asparagus with Hollandaise Sauce

From spring through to late autumn, Oastbrook Estate is open for vineyard tours for visitors seeking a wine experience, which incorporates a tasting of the wines paired with local cheeses.   Guests looking to stay longer can book into Oastbrook’s vineyard hobbit house, which is the Quirkiest Place To Stay 2019 (Eviivo awards).  This luxurious and cosy accommodation offers a magical atmosphere with two double bedrooms, an open plan living area with kitchen and a private outdoor seating area complete with its own hot tub.  A footpath to the river leads onto pubs and Bodiam Castle, and with so much to explore nearby, visitors can be as energetic or as lazy as they like.  Later in 2020, Oastbrook will also start to host weddings.  

Oastbrook Sparkling Rosé is available from Oastbrook Estate’s online shop

For something else to do with English Asparagus why not try our recipe for Halibut in Champagne Sauce with Asparagus

Oastbrook Sparkling Rosé with New Season English Asparagus Hollandaise

Filed Under: Lunch, Recipes, side dish, starter, Vegetarian Tagged With: asparagus, English Food, Wine Pairing

About Adrian York

Musician, academic and writer Adrian York is a keen observer of restaurant culture and the gastronomic scene. His spiritual home is Soho where he is mostly to be found playing the piano, propping up a bar or holding forth about politics, art and culture from behind a restaurant table with a linen napkin on his lap and a glass of champagne in his hand.

Comments

  1. Alice lightning says

    February 1, 2022 at 1:01 am

    Sounds amazing combination A real decadent selection

    Reply
  2. Susan B says

    June 1, 2021 at 2:06 pm

    Delicious! I am out of practise with Hollandaise but it goes really well with many veggies..

    Reply
  3. Andrew Petrie says

    November 8, 2020 at 6:49 am

    Love this pairing and English to boot . Sometimes I think we under-rate ourselves !!

    Reply
  4. Fiona jk42 says

    May 21, 2020 at 11:01 pm

    I love asparagus with Hollandaise, but I’ve never actually tried making hollandaise sauce myself. Maybe time to give it a go.

    Reply
  5. Fiona Maclean says

    May 21, 2020 at 8:15 pm

    Sounds fabulous Adrian! I’ll have to practise my Hollandaise Sauce making technique!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Follow Us

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • StumbleUpon
  • Tumblr
  • Twitter

About London-Unattached

  • Enquiries/PR
  • London Unattached Contributors
  • London Unattached Privacy Policy
  • Media Pack

London Unattached Newsletter

Sign up for our newsletter here. We promise not to spam - and you can unsubscribe at any time

Recently Published

  • Everyday at the New Diorama Theatre
  • The Father And The Assassin at The National Theatre
  • 100 Paintings- The Hope Theatre – Review

The Frugal Flexitarian

Looking for more recipes? Check out our new site, The Frugal Flexitarian, for easy, cost effective recipes to enjoy at home.
Find My 5:2 Diet Recipes quickly and easily

Find Us

blogl
VuelioTop10Badge2020

Copyright © 2022 · Magazine Pro Theme on Genesis Framework · WordPress · Log in