Fresh, gourmet and light asparagus from Fauchon

An ancestral home on Place Madeleine since 1886 and decorated in distinctive pink and black, the house of the same name, founded by Auguste Fauchon, makes your mouth water. Recipe Special summer special.

Imagine Mr Cooking by Nicholas FleischlFilled with light and freshness, this dish invites you to vacation wherever you are.

Summer Recipe: White Asparagus Cooked According to Fauchon

on the plate? An alloy perfectly balanced between the delicate taste of white asparagus, ravigote sauce and the hardness of melt-in-your-mouth Parmesan tiles… Fauchon’s summertime recipe is undoubtedly a good one. How to proceed? Follow the applied chef’s tips.

White asparagus recipes: ingredients

  • White asparagus size +16: 6 pieces
  • Coarse salt: 40 g
  • Water: 2 liters
  • Fresh organic eggs: 2 units
  • White vinegar: 6 g
  • Pickles: 4 pieces
  • Capers or regular capers: 10 g
  • Chervil: ½ handful
  • Sherry vinegar: 10 g
  • Olive oil: 100 g
  • Shredded Parmesan cheese in small layers: 200 g
  • Grape seed oil: 300 grams
  • Boiled organic eggs: 2 units
  • Mustard: 20 g
  • Bianco vinegar: 12 g
  • Fine salt: 6 g
  • Pepper: 3 g
  • Capers (cut in half): 3 units
  • Salt flower: 2 grams
  • cracked pepper
  • Seasonal salad sprouts (dandelion, purslane, watercress): 100g

Preparation time: 40 minutes

White asparagus with ravioli sauce, parmesan twill cheese from the chef Nicholas Fleschl

Peel the white asparagus from top to bottom, breaking up the fibers by cracking the bottom of the asparagus and placing them in a bowl of cold water.

Meanwhile, boil 2 liters of water with 40 g of coarse salt. Add asparagus and boil for 3 minutes. Cover it with a lid and remove it from the fire. Let the asparagus cook and then place it in ice water for a few seconds to stop the cooking. Once cool, place the asparagus on a dry cloth or paper towel.

Cut the asparagus to the dimensions of the chosen plates and remove the bottom portion that is not too nice in the mouth. Keep the asparagus head at the tip and cut into edges, keeping in a bowl.

Revive the sauce

Boil eggs for 11 minutes in water with vinegar in a hard-boiled egg, then remove after the first boiling. Submerge them in ice water to stop cooking.

Peel the boiled eggs and separate the white from the yolk. Cut the white into small dice and set aside in a suitable bowl. Sift the yolks and keep in another bowl.

Cut the cucumbers into small cubes and keep them in the bowl of the egg whites. Drain the capers, and mix them with egg whites and cucumbers.

Clean the balcony, juice it and keep only beautiful twigs. Chop and reserve 5 for seasoning. Add them to the items above. Finish the ravigote sauce with olive oil, sherry, and spices.

Parmesan tiles

After passing the Parmesan cheese through the microplane, put it in a Tefal frying pan heated by induction, gas stove or on Silpat, in the oven at 180 degrees for 7 minutes. When it comes out of the oven, the Parmesan twill should be soft and blond. Break it into large pieces and set it aside on absorbent paper.

cold emulsion

Simmer eggs in vinegar water for 5 minutes 30 minutes until smooth. Cool them and peel them under cold running water if necessary.

Mix hard-boiled eggs, mustard, Bianco vinegar, salt and pepper and slowly add grapeseed oil to get a comforting mayonnaise. To dilute it if necessary, add a little water and adjust the seasoning.

finishing elements

Tail capers (halves)

purslane leaves or watercress salad

chervil sprigs (5 sprigs)

salt flower

crushed black pepper

Riding

On the bottom of a flat dish, put the sifted egg yolk and sprinkle it over the entire surface. Pour the ravioli smoothly, not too liquid, using a 10-cm dough divider. Heat asparagus 5 and rims in olive oil. Spray everything with fleur de sel, and heat it in the microwave for 20 seconds. Lay it out and cut it crosswise to give volume to the dish.

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Season the salad or sprouts with olive oil, fine salt and chervil sprigs. Enjoy inserting them between asparagus and placing Parmesan tile pieces for a gourmet touch. Finish the sauce with several drops of cold emulsion and capers.

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