Asparagus are back!
After a long and rainy winter, what a pleasure to notice these green tips peaking out! My favourite are the white ones, more flavourful and fleshy. I peel them flat as to not break them and cook them in salted water. I know they are ready when a delicious smell fills the kitchen! But you can also do it in a more traditional way and cut the end with a knife, they are done when you get no resistance; but they shouldn’t be too soft either.
To accompany them, I share with you two ideas, a rich one and a light one. For a very gourmand dish, cover your asparagus with a chervil mousseline that you can make with an egg yolk whisked on low heat with 4 table spoons of the asparagus cooking water. When the mixture is foamy, add 80g of butter cut in small dices and 2 table spoons of fresh cut chervil. Add freshly ground black pepper from Sri Lanka or, even better, two pinches of “Poudre de Neptune”!
For a lighter version, mix the juice of a lemon, 2 table spoons of the cooking water, 1 table spoon of Celtic vinegar and 4 table spoons of organic canola oil. Sprinkle with freshly cut chervil and black ground pepper from Sri Lanka!
To accompany them, I share with you two ideas, a rich one and a light one. For a very gourmand dish, cover your asparagus with a chervil mousseline that you can make with an egg yolk whisked on low heat with 4 table spoons of the asparagus cooking water. When the mixture is foamy, add 80g of butter cut in small dices and 2 table spoons of fresh cut chervil. Add freshly ground black pepper from Sri Lanka or, even better, two pinches of “Poudre de Neptune”!
For a lighter version, mix the juice of a lemon, 2 table spoons of the cooking water, 1 table spoon of Celtic vinegar and 4 table spoons of organic canola oil. Sprinkle with freshly cut chervil and black ground pepper from Sri Lanka!