Asparagus Hollandaise with English Sparkling Wine from Oastbrook.
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. 
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 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 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!
Seasonal English Asparagus served with a classic Hollandaise sauce
- 32 green asparagus spears
- 1 tsp sea-salt
- 4 egg yolks
- 250 g unsalted butter melted
- Cayenne pepper
- juice of 1/2 lemon
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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.
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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.
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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.
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Then continue whisking the sauce until it has cooled down so that you can touch the bowl.
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Place the butter in a small saucepan melting it slowly over a low heat.
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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.
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Bring a kettle of water to the boil
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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.
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After the 3 minutes is up, submerge the asparagus, cover the pan with a tea-towel and cook for a further 2 minutes.
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Place the butter in a small saucepan melting it slowly over a low heat.
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Plate the asparagus using a slotted spoon and then drizzle the Hollandaise sauce over the spears
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.
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
I love asparagus with Hollandaise, but I’ve never actually tried making hollandaise sauce myself. Maybe time to give it a go.
Sounds fabulous Adrian! I’ll have to practise my Hollandaise Sauce making technique!