Hand-picked places to eat, stay, shop & cook in the South West

Asparagus thermidor

Published on May 25, 2016
Home » Good stuff » Asparagus thermidor

Freshly picked St Enodoc asparagus, grilled in butter, drizzled with hollandaise and topped with a poached egg. Sounds pretty blissful, right? David Williams, head chef at St Moritz shares his recipe for asparagus thermidor


Serves 2

You will need

Milk 1.3l
Thyme small bunch
Onion 1 large, sliced
Cloves 6
Bay leaves 2
Garlic 1 clove, split
Butter 150g
Flour 150g
Fish stock 1l
English mustard 4 tbsp
Cheddar cheese 100g, grated
English asparagus 10 spears, woody bottoms removed
White crab meat 50g


  1. Warm the milk over a medium heat and infuse with the thyme, onion, cloves, bay leaves and garlic for 30 minutes before straining.
  2. Melt the butter in a large pan, add the flour to make a roux and cook out for a few minutes.
  3. Whisking constantly, slowly add the fish stock and then the milk to the pan. Continue to stir until the liquid starts to thicken. Gently simmer for 15 minutes.
  4. Add the mustard and cheese to the stock mixture, season and pass through a cartouche (circle of baking paper).
  5. Reserve approximately 200g of the sauce, the rest can be frozen for future use.
  6. Grill the asparagus spears on a high heat with a little butter for about 2 minutes. Turn the spears and grill for a further 2 minutes. Transfer into a serving dish and cover generously with the thermidor sauce.
  7. Return to the grill and cook until the sauce is bubbling and golden. Remove, sprinkle generously with the crab meat and serve immediately with a crisp salad.

Also try

Spring onion risotto

Make the most of seasonal asparagus with this light and tasty veggie risotto dish, perfect for spring suppers

Soar Mill Cove Hotel‘s fabulous recipe for lobster with saffron sauce, jersey royal potatoes and grilled asparagus


These moreish salmon tartlets from Jon Denley of Column Bakehouse in Plymouth are quick and easy to throw together and look fab straight from the oven