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
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Cancel anytime
All My Chefs suggests


Other recipes by Alain Ducasse