I was doing some food shopping, when I had an awakening and realised that we definitely weren’t eating enough veggies recently. I mean, other than the usual tomato/cucumber/courgettes. I wasn’t sure what I wanted, until I saw them on the top of the shelf, barely visible: tonight we’re having asparagus!
Ingredients: for 6 portions
- 700 g of asparaguses
- 5 g of butter (roughly half of a tea spoon)
- 1 shallot
- 5 cl of crème fraiche
- 4 eggs
- 75 g of grated Parmesan
- 10 cl of milk
- Salt, pepper
- Few parsley leaves for decoration
- 1 shallot
- 5 cl of white vinegar
- 1 teaspoon of lemon juice
- 75 g of cold butter cut into small bits
- 1 egg york
- Preparation: 30 mins
- Cooking: 30 mins
- Rest: None
1- Preheat the oven at 180 degrees. Wash, then cut the asparaguses into pieces. Keep 6 heads for decoration and cook the rest for 8 minutes in salted boiling water. Drain them and put them aside (they must be a little crunchy)
2- Chop the shallot and add them into a hot pan with 5 g of butter for 5 minutes. Add the asparaguses and cook them 5 more minutes. Let them cool down a little bit and mix them in the food processor.
3- Separate the whites from the yolks, and mix the yolks with the crème fraiche, the milk, salt and pepper. Whisk the whites until foamy.
4- Add the asparagus to the yolks mixture while stirring, and the parmesan. Then add little bit by little bit the foamy whites.
5- Poor the mixture into individual buttered gratin dish, place them in a bain-marie and cook them in the oven for 30 minutes.
6- For the sauce: chop the shallot and stir fry in high heat with the vinegar and the lemon juice for 3 minutes. Poor into a large bowl and add the egg yolks, salt, pepper and mix well. Place the bowl in a bain-marie over the heat and add the cold butter bit by bit while stirring vigorously with a whisk. Let the mixture cool down then add the crème fraiche and stir well.