Kitchen : asparagus in anger dAlain Passard - The Point

Since Monday, may 11, the France is in déconfinement. While 67 million people now have the permission to move freely within a radius of 100 km around them, The

Kitchen : asparagus in anger dAlain Passard - The Point

Since Monday, may 11, the France is in déconfinement. While 67 million people now have the permission to move freely within a radius of 100 km around them, The Point is played from this weekend the Saturday and Sunday two recipes vegetable Alain Passard to be well on your plate. After his tabbouleh spring yesterday, appointment today with the head at the 3-star L'arpège in Paris for its white asparagus in anger (shooting before the confinement, and recipe published on June 6, 2015). Has next Saturday !

The recipe : the white asparagus in anger at Alain Passard
With a vegetable peeler, first peel copiously both of your asparagus. Continue peeling stopping your gesture to keep a score of ribbons hung on every asparagus. It is as if you put the hair in firecracker.

In a frying pan (a large round or oval), put a beautiful chip of salted butter that you melt. Drop your two asparagus head-to-tail in it. Get a few sprigs of fresh thyme. The trick ? The ribbons will become crispy during cooking, at a very low heat. Please do not hesitate to open the hair of your asparagus. The more ? Turn your stove to distribute heat for cooking your asparagus evenly. After 20 minutes of cooking, turn your asparagus for a further 20 minutes of cooking.
In a large plate, arrange two asparagus head-to-toe with your sprigs of fresh thyme. The gesture ? With a spatula, pick up in your stove oval your cooking butter that you spread to the side of your asparagus. Finish with the flower of salt of Guérande that you disperse it in the parade. Good table !

writing will advise you

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Updated Date: 22 May 2020, 19:33

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