Baby Purple Asparagus with Leeks and Black Truffles

Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.


Step 1: Truffle

Brush the truffle with a nail brush, and wipe with paper towels. Trim over a sheet of parchment paper to shape into a barrel. Cut 8 1/15 inch (2 mm) strips, and wrap the rest in a damp cloth and keep in a cold place. Chop the trimmings and set aside.

Step 2: Vegetables

Peel, wash, drain, and dry the asparagus in a cloth. Cut the asparagus 4 3/4 inches (12 cm) from the tips, and make four bundles, each containing 5 asparagus.

Remove the roots from the leeks, without cutting the leek itself. Trim the leaves so that they are all the same size. Wash, drain, and pat the leeks dry with a cloth. Make two bundles, each containing 10 leeks.

Pour 3 1/2 cups (80 cl) light chicken stock into a saucepan, season lightly with coarse gray sea salt, and bring to a boil. Put the bundles of leeks in the stock and simmer for 10 minutes. The heat should be very low so as not to damage the leeks or reduce the stock too much so than it becomes too strong.

Put the bundles of asparagus into a saucepan of boiling salted water and cook for 5 minutes.

Once the vegetables are cooked, drain carefully and untie the bundles.

This recipe was originally published in "Culinary Encyclopedia 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$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

Other recipes by Alain Ducasse