Roast Asparagus with Parmesan and Olive and Marrow Jus
Step 1: Asparagus and Marrow Jus
Let the marrow bones come to room temperature for 2 hours. Remove the marrow carefully, and soak it for 24 hours in ice water with a handful of coarse gray sea salt.
Peel the shallots, place in a pot, cover with olive oil and let simmer over a low heat on the edge of the range for 40 minutes.
Peel the asparagus and bias-cut 5 1/2 inches (14 cm) from the tips. Drain and carefully pat dry with a dishtowel.
Melt some butter in a sauté pan with some olive oil. Add the asparagus and salt, and cook for about 15 minutes, basting constantly with a mixture of olive oil and butter to brown them well.
Meanwhile, poach the bone marrow in a pot of simmering, salted water, and cook for 10 minutes without boiling.
Heat the flavored beef jus, and add the olives. Cover and let infuse without boiling on the edge of the range.
Step 2: Finishing and Plating
Drain the shallots on a rack placed over a plate, and slice in two.
Remove the marrow from the water, cut each piece in half, and season with a pinch of fleur de sel and some coarsely ground pepper.
Check to see if the asparagus is cooked using the tip of a knife. Remove from the heat, sprinkle with grated parmesan, and toss lightly into the sauté pan in order to melt the cheese.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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