Asparagus with Ligurian Olive Oil, Aged Balsamic Vinegar, and Parmesan Lace
- 1 bunch wild asparagus (about 40 pieces)
- 16 purple Provençal asparagus
- 20 green asparagus
- 2 cups chicken stock (50 cl)
- 1 1/2 tablespoons cooking olive oil (2 cl)
- fleur de sel
- 2 3/4 tablespoons balsamic vinegar (4 cl)
- 1/2 cup Ligurian extra virgin olive oil (10 cl)
- 2 teaspoons sherry vinegar (1 cl)
- 5 1/4 ounces aged Parmigiano Reggiano cheese (150 g)
- 3/4 ounce white flour (20 g)
Step 1: Parmesan Lace
Remove the rind of the cheese. Slice the cheese into one-ounce pieces and place in a blender. Reduce to a powder. Be careful not to over-blend and heat the cheese.
Add the flour and sift both through a fine tamis.
Warm a non-stick frying pan over a low heat. Sprinkle a thin layer of the mixture into the pan, as if seasoning a piece of meat. Warm until the cheese melts and forms a thin, lacy layer. Before it browns, remove from the heat, let rest for 10 seconds, and delicately remove from the pan with a flexible plastic spatula. Immediately place on a rolling pin or a bottle lying on its side. Allow to cool, then carefully put on a sheet pan and reserve at room temperature. Repeat this operation until you use up all of the cheese mixture.
Step 2: Green and Purple Asparagus
Trim the woody ends of the green and purple asparagus, and peel the lower section of each piece. Rinse in cold water.
Heat the chicken stock in a saucepan.
In a hot sauté pan, brown the asparagus in olive oil. Season with salt, and add the hot stock. Remove the asparagus when cooked. Reserve the cooking juices.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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