White asparagus with Livar Prosciutto di Monastero, farmhouse egg and asparagus asparagus sauce
Ingredients (for 4 persons)
For the asparagus (according to René Brienen's preparation)
- 12 white Limburg AA1 asparagus
- 1 dl olive oil
- 10 g Livar lard
- 2 bay leaves
- 1 mace leaf
For the asparagus sauce (according to René Brienen's preparation)
- 1 dl asparagus cooking liquid
- 20 g Livar lard
- 1 tbsp crème fraîche
- 1 tbsp whipped cream
- Pinch of salt and pepper
- Knife tip xanthana
For the oil of wild garlic
- 1 large bunch of fresh garlic
- Grape seed oil
Other trimmings
- 12 slices Livar Prosciutto di Monastero
- Celeriac cream
- Soft-boiled egg, rolled in dried chervil and parsley
- Peel the asparagus, put all the ingredients in a vacuum bag and cook the asparagus sous vide for 40 minutes at 88 degrees Celsius. No sous vide machine? Then cook the white asparagus al dente in 10 minutes. With both methods, cool the asparagus back on ice water. Then reheat in a knob of butter with a little water.
- Lightly heat all ingredients for the sauce and blend lightly with a hand blender and some xanthana for binding.
- Blanch the wild garlic for half a minute and immediately cool back on ice water. Pat completely dry. In a blender, put the wild garlic and grape seed oil together and pass through a sieve lined with kitchen paper or a coffee filter. Warm up the asparagus sauce and mix with the badger garlic oil for a nice white-green sauce.
- Dress the dish with the remaining garnishes.
Make this dish with...
Livar rendered lard
€ 4,20
Livar Ceramic plate
€ 82,00
Livar Prosciutto di Monastero sliced
€ 6,80
