Raw and Cooked Asparagus with Black Truffle Sauce

Credit: Didier Loire
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Ingredients (4 people)

Asparagus Puree and Jam

  • 3 1/2 tablespoons olive oil (5 cl)
  • 3 1/2 tablespoons chicken stock (5 cl)

Olive Oil Emulsion

  • 1 egg
  • 3 1/2 tablespoons truffle juice (5 cl)
  • 1 cup olive oil (20 cl)
  • fleur de sel


  • 1/2 ounce asparagus, brunoise (15 g)
  • 1 lemon
  • fleur de sel
  • truffle juice
  • 1 egg


Step 1: Asparagus

Peel and wash the asparagus. Slice 15 very finely lengthwise into ribbons.

When ready to serve, season with some olive oil and sprinkle with salt and pepper.

Make up bunches of 7 with the remaining asparagus, and poach in heavily boiling salted water for 6 minutes. Once they are cooked, untie the bunches, French cut the tips, then slice in two. Coat the asparagus with the asparagus jus, prepared below, and season with freshly ground pepper.

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

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