Asparagus and prosciutto with sauce gribiche recipe and wines of the month

Asparagus and prosciutto with sauce gribiche recipe

Serves 4


24 asparagus spears2 tbsp rapeseed oil8 thin slices prosciutto

For the sauce:

2 tbsp garlic mayonnaise1 tsp Dijon mustard1 hard-boiled egg, peeled & finely chopped½ small red onion, finely chopped1 dill pickle, finely chopped1 tbsp nonpareil capersFew sprigs of parsley, tarragon and chervil


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Mix together all the sauce ingredients and chill in the fridge while you cook the asparagus. Preheat oven to 200c/GM6. Rub the asparagus spears with a little rapeseed oil and season with salt and pepper. Roast for 10 minutes, then divide the spears into groups of 3 and wrap each set of 3 in a slice of prosciutto. Return to the oven for another 5 minutes to crisp and colour the ham.

Wines of the month

2009 Sauvignon Fumé Blanc, François Lurton £7.25From the south of France, producer François Lurton has fermented this wine in oak barrels to give it fuller body. The region’s warm climate has given riper fruit flavours of peach and passion fruit as well as the typical sauvignon notes of gooseberries, nettles and herbs. This is a good match for Susie’s recipe and at a fantastic price aswell.

2008 Dog Point Sauvignon Blanc £11.20New Zealand has become the focus of good sauvignon blanc, making wines in such an individual style that it is now copied around the world. This sublime example is made by the same talented Kiwi duo that created the now-famous Cloudy Bay. Zesty lime and tropical fruit aromas lift the nettle, gooseberry and asparagus flavours. This is a fantastically well-balanced, zingy wine at a very attractive price.

2006 Domaine de la Solitude  £20.95Arguably one of the best dry white Bordeaux, sauvignon blanc is blended with sémillon here, which adds creamy notes that work beautifully with the gribiche sauce in this recipe. There are subtle aromas of white flowers, honeyed citrus and figs, while the dominant silky gooseberry and mown lawn flavours and notes of terroir complement asparagus with aplomb. Hailed as the white wine of this vintage, it is the perfect wine to turn this dish into a dinner party.

Drink: Nick Says:

“When I match a wine to food I look at the dominant characteristics of the dish and think about what aspects of a wine would complement them. As the weather finally improves and we move towards summer, it’s time to put the big heavy red wines back in the cellar and awaken the taste buds with some vibrant, fresh, fruity wines. As asparagus and sauvignon blanc are a match made in heaven, I have chosen three which will match Susie’s recipe perfectly.”

Eat: Susie Says:

“May is a fantastic time of year for the local food lover as some of the true superstars of the food world start to appear at our markets and allotments. One such celebrity is asparagus, the epitome of seasonality with its eat-me-now-or-lose-me-for-another-year allure. These slender, spears are quick to cook and require a minimum of fuss, making them perfect for entertaining. This recipe is so quick that I even had room to squeeze in my recent creation: a fabulous cocktail made with rhubarb, Berry’s Kings Ginger liqueur and Wickham Vineyard’s sparkling rosé.”

Susie’s rhubarb cocktail

Cut 500g rhubarb into chunks and put in a saucepan with 75ml water, 125g caster sugar and 1 vanilla pod, split lengthways. Cover and simmer for 8 minutes then sieve into a jug and chill the syrup. When your guests arrive, pour a shot of ginger liqueur into each glass, top up with the rhubarb syrup and  sparkling rosé wine.

Find it in Hampshire

Durleighmarsh Farm, asparagus & Pratt’s Food, rapeseed oil – Pollen True Taste, garlic mayonnaise Wickham Vineyard, sparkling rosé