Asparagus with Soft Egg and Shellfish

Credit: Didier Loire
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Step 1: Asparagus Ribbons

Peel and wash the asparagus, and cut them lengthwise into very thin ribbons. Set aside.

Step 2: Sautéed Asparagus

Peel the asparagus, leaving only the heads and discarding all the small leaves.

Sauté the raw asparagus in some olive oil, and season with fleur de sel. Cover and cook until tender.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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