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.
Step 3: Sauce
Fold together the truffle puree, the asparagus puree, the truffle juice, and the olive oil.
Season to taste. The sauce should be pearled with fat.
Step 4: Plating
Plate the sliced asparagus, and coat with the sauce. Serve immediately.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
