Asparagus and Tabasco® Condiment


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Ingredients (6 servings)
  • 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


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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