White Asparagus, Sake & Perigord Black Truffle Recipe
Make White Asparagus, Sake & Perigord Black Truffle Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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VEGETABLES
Method
VEGETABLES
- 1
Prepare asparagus
Trim the woody ends of the white asparagus. If desired, peel the lower portion to ensure a pale, tender spears.
- 2
Blanch the asparagus
Bring a large pot of salted water to a boil. Blanch the asparagus for 2–3 minutes until just tender and vibrant. Quickly transfer to an ice bath to stop cooking, then pat dry.
- 3
Sauté shallot in butter
In a small saucepan, melt butter over medium heat. Add minced shallot and sauté until translucent and fragrant, about 2 minutes.
- 4
Make sake-miso reduction
Add sake to the pan and simmer until reduced by half. Stir in white miso paste and vegetable stock; continue to simmer for 2–3 minutes to meld flavors.
- 5
Finish sauce with cream and lemon
Pour in heavy cream and add lemon zest. Simmer 1–2 minutes until the sauce lightly thickens. Season with salt and white pepper to taste.
- 6
Plate with shaved truffle
Arrange the blanched asparagus on plates. Spoon the sake-miso cream around the spears and shave Perigord black truffle generously over the dish. Serve immediately.
