White Asparagus Gratin
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
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$
All My Chefs suggests
Other recipes by Alain Ducasse