Asparagus and Tabasco® Condiment
- 15 small green asparagus
- 1 tablespoon olive oil
- 6 3/4 fluid ounces chicken stock (200 ml)
- 3 tablespoons olive oil
- 3 tarragon leaves
- 1 tablespoon sherry vinegar
- 1 teaspoon Tabasco®
- salt
- freshly ground black pepper
Instructions
Step 1: Condiment
Peel and wash the asparagus. Cut the tips into 1 1/2 inch (4 cm) lengths, and set aside. Thinly slice the stalks.
Heat 1 tablespoon of olive oil in a sauté pan and add the sliced asparagus. Season lightly with salt, and fry over a medium heat for 3 minutes without browning.
Add the chicken stock or water, and cook for a further 5 minutes.
Blend and add olive oil until you have a nice smooth purée. Transfer into a bowl.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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