It is just the start of the season of one of my favourite vegetables – asparagus. Only the young shoots are eaten and it has a wonderful delicate flavour. Asparagus is low in calories, contains no fat or cholesterol and is low in sodium. It is also a good source of folic acid, potassium and fibre and is rich in amino acid. Asparagus also has medicinal properties, being a diuretic. French asparagus is in the shops at the moment as Irish asparagus won’t be available until late May or so. The first asparagus of the season is the best. Growing asparagus is quite tricky and it takes a few seasons to get it right. White asparagus has a very different flavour and texture to green asparagus and is grown in dark deprived of light hence its white colour. I devised this dish which marries together wonderful flavours that are so well suited and it is a big hit at Thornton’s at this time of year.

Warm White Asparagus with Truffle Hollandaise, Green Asparagus Bavarois

Ingredients 4 Portions

12 white asparagus shoots

*2 l of Spring water*

*10 g of Sea salt*

*8 chive (strings blanched)*

*4 Slices of Black truffle*

*Truffle Vinaigrette;***

* 20 g diced black Truffle*

*100 ml of Truffle Vinegar*

*200 ml of Truffle Oil *

*200 ml of Olive Oil*

*50 ml of Truffle Juice*

*20 ml of Spring Water*

*1/2 Lemon Juiced *

*Sea salt *

*fresh Milled White Pepper*

*Truffle Hollandaise;*

*3 egg yolks*

*50 ml of Truffle reduction*

*300 g of Clarified Butter( Keep the Milk from the Butter)*

*Sea salt*

*fresh Ground Milled pepper*

*20 ml of Boiling water*

* 20 g Diced black Truffle*

*Garnish;*

*5g Leek Puree*

*5g of shallot puree*

* *

*Bavaroise; Green Asparagus*

*Ingredients;*

*300g Green Asparagus Stems*

* 1500 Cream*

*2 Bunches Chopped Green asparagus*

* 4 Asparagus Tips*

*Sea salt *

*Fresh Milled White Pepper*

*1 1/2 Gelatine Leaves *

*Gun;*

*Asparagus Cream*

*Unsalted Butter*

*Olive Oil *

*gas*

*Method White Asparagus;***

*1.** Wash and peel the Asparagus to remove the ends*

*2. Blanch the Asparagus for 4 Minuets, remove and refresh , tie the
asparagus in three pieces with the Chives( Blanch the Chives for two seconds
in the water remove and refresh).*

*3. Return to the water and cool for 2- 3 minuets remove and season and coat
with the truffle dressing and serve.*

*Method Hollandaise;***

*1. In a stainless steel bowl add the egg yolks and truffle reduction,
whisk over the heat until the figure 8 appears you do this on a babbarie,*

*2. Add the Chopped Truffle and slowly add The warm clarified Butter and
whisking at the same time, add a little warm water if you find that the
hollandaise is getting to thick, add a little of the Milk from the Butter .
Taste and Correct the seasoning.*

*Method Puree;** ( Green Leek Olive Oil Cream Salt Pepper)*

*Roughly Chop the Green leek sauté in a pan Mix well do not Colour add the
cream cook, season Remove place in a blender puree remove cool and place
into a piping bag.*

*Shallot Puree( same as above)*

*Method Bavaroise;***

*1.Heat a pot wasgh and roughly chop the asparagus season add a little
still water when evaporated the asparagus should be cooked,*

*2. remove and puree in a blender, remove and pass through a fine drum sive.
*

*3.In a separate pot add the cream and reduce by 3/4 Remote > Soak the
Gelatine Leaves and Mix with the Cream when Dissolved pass through a sive
to make sure that there is no lumps and mix the cream with the Asparagus
Puree. *

*4. Cook the Remainder of the Chopped Asparagus season and add to the
bavaroise Mix place equal amounts in a bowl and place in a refrigerator to
set which will take approx. two hours.*

*5 With Some of the asparagus puree add to the bottle and add diced Unsalted
butter and olive oil season Close the Bottle. Insert the Gas and Shake the
Bottle for ten Minuets.*

*Arrange the Plate;***

*Pipe Leek Dots on to the Plate 32 dots in-between each one pipe the Shallot
dots.*

*In the Centre of the Plate place a spoon of Truffle Hollandaise and Glaze
under the Grill.*

*Arrange the White Asparagus in the Centre of The Plate*

*Spoon the Dressing On the Plate . Place the Truffle slice on the White
Asparagus.*

*Serve;***

*Bavaroise Pipe the warm asparagus onto the Cold Bavaroise and serve.*

--
Kevin Thornton

Comments

[eastcoastireland]

Taste of Dublin 2008 was a great event. Nice weather, well organized, good food and fine wines. brilliant! Next is Cork.

I already found a nice video about taste of dublin 2008 at http://www.garlicoon.com/video

Cheers
Paul