White Asparagus Gratin


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Ingredients (4 servings)


Step 1: Gratin

Bring a large saucepan of salted water to a boil. Prepare a bowl with water and ice cubes.

Peel and wash the asparagus, and remove the woody ends. Tie them in bundles and immerse them in the boiling water for 5 minutes.

Take them out and cool immediately in the ice water. Then drain on a clean tea towel.

Quickly wash the mushrooms, and cut off the bottom of the base.

Heat a sauté pan with a splash of olive oil, cut the mushrooms into thin slices and add to the pan. Add salt and the juice of half a lemon, cover and sweat for 5 minutes, stirring occasionally.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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