Asparagus with Bacon, Parmesan Lace, and Modena Vinaigrette
- 10 large green asparagus
- 20 small asparagus
- 7 ounces cured pork belly (200 g)
- 2 cups light chicken stock (50 cl)
- 1/2 cup cooking olive oil (10 cl)
- 1 1/2 tablespoons extra-virgin olive oil (2 cl)
- 1 3/4 ounces butter (50 g)
- Modena balsamic vinegar
- fleur de sel
- 5 1/4 ounces sharp Parmigiano Reggiano (150 g)
- 3/4 ounces white flour (20 g)
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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