Asparagus with Red Butter                                                                   Starter


Serves 4


500 g                         green asparagus

1 pinch                      sugar

1 slice                        white bread

juice from ½  lemon


red butter:

4                               shallots

120 g                        butter

125 ml                     port wine

300 ml                     Beaujolais






Thoroughly peel the asparaguts. Bring 2 liters water with lemon juice, salt, sugar and white bread to a boil in a large pot. Add asparagus and boil on high heat for 8-10 minutes.

Remove asparagus using a skimmer, place on a towel and drain well. Then cut into 4 cm long pieces.

To make the red butter, chop shallots, sauté in saucepan with one teaspoon butter and add port wine and Beaujolais. Simmer over medium heat for about 10 minutes, lower to minimum heat and set aside.

Return pan to burner and slowly warm over low heat. Stir in small pats of room temperature butter. Salt to taste.

To finish:

Pour sauce on warmed plates and arrange asparagus on top.
I like to garnish this dish with a sweet potato chip, because it looks very ornamental and it gives it a little crispy accent.