White asparagus with red wine reduction

White asparagus baked, drizzled with wine reduction is the garnish you can use for any meat – white, red, even fish.

White asparagus is a little pricey; it is true. Even when it’s peak season, but we always buy a few times a year, just for diversity. It is easy to cook if you know how to clean it before cooking. White asparagus is much more challenging than his little green brother, but it is possible to cook it the right way.

How to clean the white asparagus

Always cut the ends of the stems, the end part where it is challenging. And then, using a vegetable peeler, start pealing some layers. The outer layer might look good, but when baked, it gets woody. That is why you have to remove more layers.

Baking the white asparagus

Sprinkle some salt and pepper, then add vegetable oil. You can use any oil; we used olive oil. Cook the asparagus stems on a baking sheet for 25 minutes at 200 degrees. It is that simple. You can skip the baking sheet if you don’t want to use it, but it makes cleaning much more manageable.

Prepare the wine reduction

Wine reduction sounds so pretentious, but it is a boiled wine with spices. In a saucepan, add a little bit of coconut oil or other unscented oil and add your condiments. We prepared a mix of raisins and cranberries with sunflower seeds and salt, pepper, and dried oregano. We fried the mixture in the oil for a few minutes, and then we added the red wine. We recommend sweet red wine, but you can use other types of wine.

The wine reduction is ready when the liquid reduces it’s volume to a third. You will get a thick sauce that you can add to your dish.

Pairing white asparagus with red wine reduction

If you decide to make white asparagus with red wine reduction, it’s best to serve it with red meat.

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White asparagus with red wine reduction

Yield: 2

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

While the season still lasts, give white asparagus a try! It is easy to cook and goes really well as a garnish to red meat together with our cranberries and raisins wine reduction.

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Ingredients

• 8 Asparagus stems
• 2 cups Red Wine
• ½ cup dried fruits (cranberries and raisins)
• ¼ cup sunflower seeds
• ½ tsp dried oregano
• 1 pinch salt
• 1 pinch pepper

Instructions

Cook the asparagus:

1. Cut the base of the asparagus, then peel it all around until you remove all skin.
2. Place the stems in a pan and drizzle with olive oil. Sprinkle some salt and pepper on it.
3. Bake them for 25 minutes at 200 degrees C (392 F).

Wine reduction:

1. Place 20 g of coconut butter in a saucepan.
2. Add the chopped cranberries, sunflower seeds, salt, pepper, and oregano and fry them for 2-3 minutes, stirring continuously. You can replace the coconut butter with grape seeds oil or any odorless oil. This step it's essential, don't use strong scented oils for this recipe.
3. Add two glasses of red wine. You can opt for a sweet wine for this recipe.
4. Boil for 20 minutes, or until the sauce reduces it's volume to a third.
5. Drizzle the wine reduction over asparagus and serve it with pork steak.
   
   

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 412Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 1055mgCarbohydrates: 40gFiber: 6gSugar: 25gProtein: 6g

Do you love to cook with seasonal fruits and vegetables? Please share your experience with us, comment below, or tag @basilbunch.blog on Instagram and hashtag it #basilbunchblog. We would love to see your creation!