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Asparagus Salad with Seared Foie Gras Recipe
Asparagus Salad with Seared Foie Gras
Antoine Westermann, chef au Le Coq Rico à Montmartre, anc. chef du Buerehiesel en Alsace, France
Antoine Westermann, chef au Le Coq Rico à Montmartre, anc. chef du Buerehiesel en Alsace, France
Flavors of France
Total time: 30 to 60 minutes
Preparation time: 20 minutes
Cooking time: Under 20 minutes
Difficulty: Easy
Chef's Note
The asparagus can be cooked in advance and dressed just before serving.
Ingredients for 4 servings
- 1 lobe (400 g / 14 oz.) duck foie gras
- 24 medium white Asparagus
- 100 ml (6 tbsp.) white chicken stock
- 1/2 tsp. wine vinegar
- Sprigs of chervil
- Salt and pepper
  1. Using a paring knife, remove any green parts (gall) from the foie gras; slice diagonally into 4 thin escalopes about 1.5 cm thick; set aside in the refrigerator;
  2. peel the white asparagus; cook for about 10 minutes in boiling salted water; keep warm in its cooking water;
  3. heat a non-stick pan and quickly panfry the foie gras escalopes (seasoned with salt and pepper) for about 1 minute on each side; drain and keep warm;
  4. off the heat, deglaze the pan with the wine vinegar and the white stock; season with salt and pepper; strain the liquid and correct the seasoning.


  1. remove the asparagus from the hot cooking water; halve and arrange in a fan shape in the centre of 4 plates;
  2. place a slice of hot foie gras on the asparagus; spoon the sauce over the asparagus tips;
  3. sprinkle with chervil and serve immediately.
An Alsatian wine, e.g., Siegel de Bergholtz Muscat 1996
More recipe ideas
An original recipe from Antoine Westermann of the Buerehiesel in Strasbourg
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