Instructions
Step 1: Asparagus Royale
Whisk together the asparagus puree, the whole egg, the egg yolks, and the cream. Season with fleur de sel and freshly ground pepper.
Mold 4 1/4 ounces (120 g) of asparagus puree mixture per soup plate. Cover each mold with aluminum foil, and cook for 16 minutes in an 175°F (80°C) steam oven.
Remove from the oven, uncover, and let cool.
Step 2: Asparagus
Remove the ends of the purple asparagus, and cut them 2 1/2 inches (6 cm) from the tip.
Cook the tips in water seasoned with salt, then cool immediately, drain, and halve lengthwise.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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