Spring means white asparagus season. And Richard Juhlin loves his Asparagus and balance de blancs. [read the full champagne story]
Estimated reading time: 1 minute
White asparagus with browned butter and almonds
4 servings
Ingredients
12 pieces of white asparagus
100 grams of butter
1 lemon
50 grams of marcon almonds
Salt
Cress
Method
- Peel the asparagus and place it on a baking sheet and steam it in a steamer or boil it in salted water for 8-10 minutes.
- Brown the butter while stirring.
- Chop the almonds and add them to the butter.
- When serving, place the asparagus on plates and pour over the almond butter.
- Grate the lemon zest and salt.
- Top with cut cress.
In the glass?
Selosse ‘Les Carelles de Mesnil R.P 05’
98(98)p
100CH
TASTING NOTE ‘RP stands for Réserve Personelle and is a later disgorged older edition of the original wine in vanishingly small quantities and with an even higher price. This edition is ultra-rich and even more bombastically full-bodied than the original edition. The R.P concept costs a small fortune, but if you want even more concentration in your Selosse wines and are not afraid to lose a little citrus in favor of more mushroom and chocolate tones, it may be worth the extra.
Personally, I consider the two versions to be equal if you drink them relatively soon after the launch with maximum energy left. Les Carelles has a unique perfume dominated by lily of the valley, linden blossom, orange blossom and Yuzu. Here the taste is barrel-marked and nutty-chocolate-oriented like a great Krug Clos de Mesnil or Montrachet from Etenne Sauzet or Comte Lafon. Simply world class.’
