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Asparagus with Creamy Camembert Sauce

Posted on November 10, 2015 by in cheese, vegetables

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Asparagus Asparagus, oh the luxury of Spring and Summer! During the year, we have to settle for the tinned variety or if the cravings overtake common sense the imported ones, but come September and October we can feast on fresh asparagus.


asparagus

It seems to me that most people like to keep it simple. Yesterday on a Facebook survey the majority voted for “simply steamed with olive oil, salt and lemon juice”. Some like it grilled with Parma ham, some pan-fried in butter  and then of asparagus smothered in Hollandaise still gets people drooling.

This dish is a perfect for all those are Banters or who follow the LCHF eating philosophy. So eat your hearts out!

asparagus

With the festive season upon us, I want to share a few recipes that is drop-dead gorgeous, but very, very simple to prepare. These Asparagus in a rich, creamy Camembert sauce tick both those boxes. It is indeed drop-dead gorgeous, totally decadent and you can have it ready in 15 minutes. Serve it as a fancy starter or simply serve a huge platter in the middle of the table, but expect excessive licking, slurping and crunching. Enjoy!

To learn more about Fairview and their outstanding products and farming philosophies, click here!

asparagus

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asparagus
Asparagus with Creamy Camembert Sauce
Print Recipe
Steamed asparagus with the creamy Camembert Sauce. It is both delicious and very easy to prepare.
Servings Prep Time
4 minutes 5 minutes
Cook Time
10 - 15 minutes
Servings Prep Time
4 minutes 5 minutes
Cook Time
10 - 15 minutes
asparagus
Asparagus with Creamy Camembert Sauce
Print Recipe
Steamed asparagus with the creamy Camembert Sauce. It is both delicious and very easy to prepare.
Servings Prep Time
4 minutes 5 minutes
Cook Time
10 - 15 minutes
Servings Prep Time
4 minutes 5 minutes
Cook Time
10 - 15 minutes
Instructions
  1. Remove the woody ends by gently bending the end of each asparagus spear until it snaps naturally.
  2. To cook, add the asparagus to a pan of boiling water and cook for 2 minutes or until bright green.
  3. You can also steam the asparagus in a microwave steamer or on a plate or a wire basket in a pot with a little water. Steam for about 4 - 5 minutes.
  4. While the asparagus are cooking or steaming, pour the cream into a small pot.
  5. Take a sharp knife and peel the thin skin off the cheese. Cut the cheese in cubes and add to the cream and allow to melt.
  6. Add the arrow root or Mazeina and stir until it thickens. It happens quickly.
  7. Season with salt, white pepper and nutmeg.
  8. Bring a another pot of water to the boil and poach the eggs. For this I prefer a soft, runny yolk, but it is entirely your choice.
  9. To serve, simply place asparagus on a plate, smother in the sauce and top with the poached egg. Lastly add a few extra gratings of nutmeg, salt and pepper if you prefer.
Recipe Notes

Poached eggs are really simple to make. I learned from the master Jamie Oliver and you can too, just click here!

You can change this recipe into a salad, by simply adding some fresh rocket or watercress and some crispy croutons or crispy bacon for a low-carb option.

 

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One Response to “Asparagus with Creamy Camembert Sauce”

  1. alta rademeyer 17 November 2015 at 12:30 pm #

    Thank you for this lovely recipe. Excluding chicken and pork, with what meat can it be served please?


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