Asperges Blanches Recipe
Ash Roasted White Asparagus with Potato 'Butter', Watercress and Truffle Béarnaise. This dish highlights French white asparagus roasted over Applewood coals, served with a rich potato butter and truffle Béarnaise.
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Ingredients
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Asperges Blanches
Method
Preparation and Cooking Instructions
- 1
Roasting the Asparagus
Soak applewood chips in water for at least 30 minutes. Preheat the grill or charcoal for indirect cooking. Place the white asparagus on a grill pan and sprinkle with salt and pepper. Add the soaked applewood chips to the grill for smoking. Roast the asparagus for about 10-15 minutes, turning occasionally until tender and slightly charred.
- 2
Making Potato Butter
Peel and dice the potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and mash the potatoes. In a saucepan, melt the unsalted butter and mix it with the mashed potatoes until smooth. Season with salt and pepper to taste.
- 3
Preparing Truffle Béarnaise
In a saucepan, combine white wine vinegar and minced shallots. Reduce over medium heat until about 2 tablespoons remain. Let cool. In a bowl, whisk egg yolks and the shallot reduction over a double boiler until thickened. Gradually whisk in melted butter until emulsified. Stir in chopped tarragon and truffle oil. Season with salt and pepper.
- 4
Plating the Dish
On a serving plate, create a base with the potato butter. Arrange the roasted white asparagus on top. Garnish with fresh watercress and drizzle with truffle Béarnaise sauce before serving.
