Really fun new video!
1 Lb of sausage (you can use hamburger if you wish)
2 2/3 (essentially 3) cups of beef stock
4-5 large shallots
2 tablespoons of flour
1/2 cup of sour cream
Green and white (if available) asparagus
Fresh cracked pepper
Peel the lower portion of the green asparagus and ALL of the white asparagus as shown in video. Don’t skip this step, otherwise it will be too tough.
Take the casing of the sausage, break up the meat and fry in a pan on medium heat with 2 tablespoons of butter.
When browned, set aside meat and drain excess fat (if any). You will want some for flavour.
Deglaze pan with 3/4 cup of Port wine.
Add 2/3 cup of beef stock, a few turns of the pepper mill and allow to simmer on a low heat, reducing a bit.
In another skillet, sauté shallots with two tablespoons of butter until golden in colour on low-medium heat.
Stir in 2 tablespoons of flour and reduction sauce from your other pan.
Add remainder of beef stock (2 cups) and the cooked sausage/hamburger.
Let it reduce on a low heat for about 10 minutes while you cook your asparagus.
Cook asparagus. White asparagus needs 10 minutes in a pan with 2 inches of boiling water, green need 7 minutes. Cover.
Stir in 1/2 cup of sour cream and 3-4 tablespoons of port wine in the final step of the sauce.
Have your family and friends sitting at the table by now so that it is served hot. Keep the wine flowing!
Drain asparagus and place on a large platter and top with sauce. Reserve some sauce for individual plates.
Generously grate Gruyère cheese on top as well as a touch of fresh cracked pepper for aroma.
Garnish with parsley, thyme sprigs or sage.