Video. Try Fabrice Minute’s springtime recipe: braised asparagus, smoked muslin

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To celebrate the coming of spring, Toulouse chef Fabrice Minot cooked up his recipe for braised asparagus for La Dépêche du Midi. A light seasonal dish, which will also be an opportunity to revive your barbecue on sunny days.

The last time he cooked for La Dépêche du Midi, Fabrice Menou had developed Algerian-inspired pies and a local one, we won’t forget…this time, green asparagus takes center stage, in celebration of the coming of spring. A Toulouse chef from Spatule Food Content gives us a video demo of this recipe, which combines the flavor of a handful of fresh asparagus with the smoky taste. Be careful, to reproduce it at home, it is better to have a grill and a blowtorch.

In this recipe, combine asparagus with original homemade smoked mayonnaise. It’s made with grape seed oil, infused with burnt thyme. The chef also uses another unusual ingredient, tahini, which is a sesame cream, which he lubricates with lemon juice, which will give a gluttonous touch. The final touch that makes the difference: Toast breadcrumbs in the skillet, sprinkle over the dish to add crunch.

For 4 people:
A bunch of green asparagus
50 cl of grape seed oil
Bouquet of very dry thyme
– 2 eggs
– 1 tablespoon of sherry vinegar
Mustard spoon
– Split salt or pepper
– 100gm of breadcrumbs
– 100 g tahini (sesame cream)
– 1 lemon

Braised Asparagus, Smoked Muslin: Fabrice Minute Recipe.

Peel asparagus, blanch in salted boiling water for 3 minutes. Then grill them for 3 minutes on the grill. Light the thyme in a pot. Turn off the heat with grape seed oil. Leave it to soak for 40 minutes. Filter through a piece of cloth.
Clarify 2 eggs. Mix the two yolks with mustard, add salt, vinegar and whisk mayonnaise with smoked oil. Then beat the egg whites and add them to the mayonnaise.
Pour the lemon juice over the tahini (sesame cream) and 3 tablespoons of hot water and mix with the paddle attachment. Toast a little of the breadcrumbs in the skillet, without the fat.

Arrange the asparagus in the bottom of the dish, add a little sesame cream to the asparagus and sprinkle with breadcrumbs. Put a tablespoon of muslin sauce on the face.

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