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 !