asparagus, it can be simple and delicious

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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 inspired by one of our freelance chefs(if i remember rightly ) MEVROUW GERRITSEN her website name or Nanda
I will make it again next week on my birthday
2-3 coquilles/scallops per person
2-3 AA white asparagus per person, if using green asparagus 4-5
1 bunch basil torn into small pieces
150 small black olives stoned
olive oil
salt and peper
a little butter for frying scallops
sauce hollandaise/ mousseline with cream in it..
one says you can get this in a packet !
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
3 tbsp whipped cream
1. Clean the coquilles removing the small muscle.
2. Peel the asparagus, cut off any woody stem . Cut each asparagus into three pieces diagonally . when using green ones only peel the bottom end, where the skin may be tougher
3. Place on a baking sheet, toss 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 butter to the hot pan and sear the coquilles. Place on a baking sheet and pop into the hot oven just before serving to heat through
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 in a sauce pan with a thick bottom. otherwise do it Au Bain marie,in a bowl over a pan of hot water, 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. if necessary return to the heat to thicken.No chilli for me ! Then carefully fold in the cream.
Spoon the asparagus on the plates,place on the scallops, pour around the sauce and garnish with a fleuron of puff pastry if desired.. BIt old Fashioned now, maybe a heart shaped crouton of fried bread.

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