Chilled Asparagus Consommé with "Cappuccino" Froth
Step 1: Chilled Consommé
Peel the asparagus stalks. Wash and mince the stems and the tips separately, and set aside.
Pour a bit of olive oil in a stock pot and sweat the minced onions and the asparagus stems. Add the light chicken stock, bring to a boil and add the asparagus tips.
Cook quickly, purée, and cool on ice.
Add the whipped cream to the consommé.
Step 2: Asparagus
Peel and wash the asparagus. Slice it finely lengthwise into ribbons.
When ready to serve, season with some olive oil, salt and pepper.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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