Marinated Breydel bacon with asparagus and grain mustard
The white asparagus is a beautiful seasonal product, which naturally contains a soft bitterness that is also found in the parade horse of the brewery The Herberg, Cuvée Devillé. The grease of the slow-welded Breydel bacon is then very beautifully contrasted by the sourness of the beer. This typical sourness, also found in Geuze, is derived from wild yeast that has been added.
Ingredients (for 4 people):
600 g Breydel bacon
500 g white asparagus
2 tablespoons of brown sugar
2 tablespoons of sesame oil
10 to 12 leaves of wild garlic (freshly picked in the woods) (option)
2dl brown stock
A branch of thyme
Pepper and salt
2 Cuvée Devillé beers
1/ Add one Cuvée Devillé to the brown stock, a branch of thyme, the brown sugar, and let it boil down to half of its volume. 2/ Peel of the asparagus and boil them for 5 minutes in salted water. 3/ Slowly cook the bacon in a pan without any added cooking fat, get them out of the pan and apply a thick layer of the marinade. 4/ Bake the asparagus till they’re light brown in a little bit of butter. 5/ Spread grain mustard on your plate to taste. 6/ Add the wild garlic to the asparagus and cook them slightly. 7/ Finish off with some pepper and salt. 8/ Arrange your asparagus, bacon and wild garlic and enjoy with a cold Cuvée Devillé.
Nico Corbesier, chef at August restaurant.