asparagus ?green or white ?

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Asparagus with basil and black olives
Coquilles and mousseline sauce
This is a recipe we used in a Cuisine Francaise, it was inspire
2-3 coquilles per person
2-3 asparagus per person green 3-4
1 bunch basil torn into small pieces
150 small black olives stoned
olive oil
salt and peper
a little butter for frying
175 grams unsalted butter
1 shallot
6 peppercorns
1 piece of mace
1 small bayleaf
3 tbsp white wine vinigar
a little white wine if desired
3 egg yolks
1. Clean the coquilles removing the small muscle.
2. Peel the asparagus very thinly, cut off any woody stem . Cut each asparagus into three pieces
3. Place on a baking sheet , toos in olive oil and salt and pepper.
4. Place in the oven with the grill on and roast turning from time to time for 10 minutes until al dente .
5. Remove from the oven add the basil leaves and olives , return to the oven briefly
6. Heat a frying pan until very hot, season the scallops with salt and pepper; add the oil to the hot pan and sear the coquilles. Remove from the pan and quickly fry the fennel, season well to taste. Reheat the vegetable mixture.
7. Melt the butter in a pan and skim of the froth.
8. Put the shallot, peppercorns, mace and bayleaf in a small pan with the wine vinigar and allow to boil until the wine vinigar is almost evaporated .
9. Whisk the egg yolks with a little water, salt and pepper for 1 minute until creamy. Place over a low heat and whisk well for approx. 3 minutes until the mixture leaves a ribbon trail.
10. Remove from from the heat and whisk in the melted butter in a steady stream. Add the wine vinigar, salt and pepper to tasteĀ¬. If desired add herbs and a little chilli.
Lay thew asparagus on the plare, place on the asparagus, pour around the sauce and garnish with a fleuron of puff pastry if desired

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