Asparagus, Claire Vallée likes them in all ways, white or green, sliced or thinly sliced, cooked but also raw… taste”, confirms the chef. It thus varies the consistencies, textures and tastes.
And even to cook them, she prefers them pan-seared “or why not braised with a little sugar like endives if you like that note of sweetness…”
Fourth step of the “Spring” recipe
After the strawberries on Monday, the chlorophyll tuiles on Tuesday, the pulpy burnt grapefruit vinaigrette on Wednesday, here are the asparagus that will give all their consistency to Claire Vallée’s dish, “Spring”, whose recipe is to be followed from the start of the week in the new Tempo section of the site of 20 minutes. Or to find in the chef’s book, Non-animal origin (ed. Oak).
Ingredients
A bunch of white asparagus, a bunch of green asparagus, a little olive oil, the juice of half a lemon, sugar and fleur de sel.
The preparation
Remove the stringy part of the foot. Peel the white and green asparagus. Cut the first part (including the heads) into pieces to snack in a little olive oil. Add a pinch of fleur de sel and, if desired, a pinch of sugar. The asparagus should caramelize slightly.
Reserve these cooked asparagus.
Cut the rest of the raw asparagus into shavings using a vegetable peeler and into thin sticks using a knife. Season with a dash of olive oil, a drizzle of lemon juice and a pinch of fleur de sel. Reserve these raw asparagus.
The assembly of the final plate with all the ingredients prepared since Monday – the strawberries, the tuiles, the vinaigrette and the asparagus – will be presented tomorrow.