Asparagus with Bacon, Parmesan Lace, and Modena Vinaigrette

Credit: Didier Loire
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Step 1: Parmesan Lace

Cut away the hard rind of the parmesan, and cut the cheese into 1 ounce (30 g) cubes. Put in a blender and reduce to a fine powder, being careful to work quickly to keep the cheese from heating up.

Add the flour, and filter through a fine meshed sieve.

Warm a non-stick pan over a low heat, and sprinkle a thin layer of the mixture, as if seasoning meat.

Slightly warm the pan again, so that the cheese melts and creates a thin layer of lace.

Remove from the heat before the mixture browns, let rest for 10 seconds and lift it delicately out of the pan with a flexible plastic spatula. Place on a bottle, lying flat on its side, or on a rolling pin.

Cool, lay carefully on a tray, and keep at room temperature. Repeat until all of the mixture has been used, to make at least four pieces.

Step 2: Asparagus

Remove all of the leaflets from the asparagus. Peel and make 2 bunches of large asparagus (5 each), and 4 bunches of smaller ones (5 each). Cut the bunches 4 3/4 inches (12 cm) from the tip so that all asparagus are of the same length. Keep the stem trimmings for the soup.

Bring a large saucepan of salted water to a boil, and cook the asparagus; plunge the large asparagus in first, then the small ones. Check the tenderness with the tip of a knife. Once tender, remove delicately with a slotted spoon and plunge in a bowl of ice water to shock.

Once cool, put on a stainless steel rack, remove the string, and place carefully on a cloth to drain.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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