A Seasonal Recipe from Brett Sutton

Asparagus and Pancetta

Spears of British asparagus can be the best in the world. This recipe by Brett Sutton is a simple way to showcase their delicate flavour

 

Brett SuttonBrett Sutton is the chef and owner of The White Post, Rimpton in Dorset/Somerset. After being based in the West Country for 13 years, Brett took the plunge to take ownership of the local pub, which straddles the county border. Brett is a regular judge for the Great Taste Awards, the World Cheese Awards and the Taste of the West Awards. Eating seasonally forms a large part of what Brett does at the The White Post as he spends much of his time foraging for ingredients for his menu.

 

 

Asparagus with Pancetta and Wild Garlic Pesto (serves 4)

For the pesto:

100g washed destalked wild garlic leaves
50g peeled and roasted peanuts
150ml rapeseed oil
50g finely grated Parmesan
Pinch of salt

In a food processor, add all the ingredients. Pulse until pureed then add salt to taste.

For the asparagus with pancetta:

12 spears of asparagus with the woody ends cut off
12 rashers of pancetta
4 duck eggs
12 leaves of wild garlic

Roll each asparagus with a rasher of the pancetta and place on tray and cook in the oven at 180°C for 12-15 minutes. Once done, bring a pan of water to the boil and place the duck eggs in for 6 minutes. Once cooked, place in egg cups, remove the top of each egg and insert a leaf of wild garlic. When the asparagus is cooked place on one big sharing platter with the duck eggs, drizzle the pesto on and around the asparagus and serve.

Wine Match

Matching wine with food can help to magnify desired flavours to make the dish more enjoyable. The saltiness of the pancetta with the subtleness of asparagus and rich duck egg means this needs a wine with enough verve and body to support the flavours without overpowering them. It's a combination that's big on texture and subtle in flavour. For this dish, the Gnarly Head Viognier fits the bill exactly. Its moderate acidity means the texture of the dish isn't lost. In addition, the approachable peach character is the perfect foil to the flavours on show. 

Date:
19th February 2015


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