Green and Purple Asparagus Royale

Credit: Didier Loire


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