Ingredients for the asparagus
- 54 white asparagus spears
To prepare the asparagus
Peel the asparagus and create 4 bundles of 11 asparagus, tied with string. Set aside 10 spears for the purée. Cook the 4 bundles in salted boiling water for about 12 minutes, depending on size. Plunge into ice-cold water.
Ingredients for the asparagus purée
- 10 white asparagus spears
- Vegetable stock
- Cream
To prepare the asparagus purée
Separate the tips from the stems. Set aside the tips for the garnish. Slice the stems into small pieces. Heat the vegetable stock and cream, add the white asparagus stems. The stems must be fully submerged. Simmer for about 15 minutes, strain through a sieve and blend. Add a little liquid to adjust thickness, season with salt and pepper and add a drizzle of asparagus vinegar. Set aside in a piping bag.
Ingredients for the garnish
- Aged gruyère
- Thin slices of dried meat
- Rocket salad
To prepare the garnish
Using a vegetable peeler, create the gruyère shavings. Shape the dried meat into little cones. Trim the rocket. Thinly slice the white asparagus tips.
Ingredients for the sabayon
- 4 egg yolks
- 100 ml water
To prepare the sabayon
In a pan on a low heat, vigorously whisk the egg yolks with the water, a dash of asparagus vinegar and a pinch of salt. Whisk until the mixture is smooth and frothy.
Seasonings
- Salt, pepper
- Fleur de sel
- Coarsely ground mixed peppercorns
- Olive oil
- White asparagus vinegar
To serve
On a 15 cm plate, arrange 11 white asparagus, working out from the centre and alternating the direction of each spear. Lay them out so that they almost fill the plate. Cover with a thin layer of sabayon. Heat the plate in the oven on grill mode, until very slightly browned.
Presentation
Garnish with carefully arranged dots of asparagus purée, the gruyère shavings, the cones of dried meat, the rocket and the thin slices of white asparagus tips. Season with a drizzle of olive oil, some fleur de sel and some coarsely ground mixed pepper.