 |
***** CODE PUB = PUB_B *****
Asparagus Meunière with Parmesan, Truffle Sabayon and Egg Recipe
Flavors of Provence-Alpes-Côte-d'Azur
Cooking time: About 30 minutes
Total time: 30 to 60 minutes
Preparation time: 15 minutesCooking time: About 30 minutes
Difficulty: Requires a certain dexterity
Ingredients
Ingredients for 5 servings
- 20 large spears of Asparagus
- 7 eggs
- Olive oil
- 50 g (3 tbsp.) butter
- 3 chopped shallots
- 40 g (1 1/2 oz.) black truffle
- 50 g (2 oz.) Parmesan
- 150 g (5 oz.) clarified butter
Method
Main dish
- Peel the asparagus with a paring knife. Cook in salted water, keeping it slightly firm;
- Finish cooking the asparagus in foamy butter and olive oil. Roll it well to coat; add the chopped shallots and grated Parmesan;
- Poach 5 eggs in vinegared water.
- Whisk 2 egg yolks with 200 ml (3/4 cup) water in a bowl set over simmering water;
- Once thick and foamy, add 150 g (10 tbsp.) clarified butter, stirring constantly, and season to taste.
- Place the asparagus in a square on the plate;
- place an egg in the middle; grate the truffle over top and add the sabayon;
- sprinkle with Guérande sea salt.
More recipe ideas
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
-
Recipes
-
Products
-
Entertaining
-
Chefs
-
Hints & Tips
-
Glossaries
