Ingredients for the asparagus velouté
- 24 green asparagus spears
- 2 dl chicken stock
- 2 dl cream
- Salt, pepper, tabasco
Cut the asparagus tips, cook for one minute in salted boiling water and cool immediately in ice-cold water. Set aside on a plate. Keep 4 asparagus spears for later and cut the rest into large slices.
Ingredients for the royale
- 2 eggs
- 300 g of asparagus velouté
- A handful of young seasonal shoots
- Olive oil
- Salt, pepper
To prepare the velouté
Bring the chicken stock to a boil. Add two-thirds of the asparagus slices, season and cook for 5 minutes. Add the cream and cook for another 5 minutes. Add the remaining slices of asparagus, mix in the blender and strain through a cloth strainer. Adjust the seasoning with salt, pepper and tabasco.
To prepare the asparagus royale
Preheat the oven to 90 °C on the steam setting. Remove 3 dl of cold asparagus velouté and add 2 eggs. Adjust the seasoning. Make a brunoise with two of the remaining asparagus spears, distribute it between 4 bowls, pour the royale on top, cover with aluminium foil and cook for 15 minutes. Cut the remaining asparagus spears into thin, diagonal slices. Arrange the asparagus tips attractively in each bowl along with the raw diagonal slices and cover with aluminium foil again. Heat in the steam oven for 2 minutes, brush with olive oil and add the remaining emulsified velouté. Garnish with a few seasonal shoots.
With preheating15 minutes | steam setting 90 °C