Asparagus trio
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Asparagus trio

Le Cordon Bleu News, 04/30/2013

About this recipe

Asparagus is one of the ingredients that marks the start of the warmer months, and May is the perfect time to enjoy all of the different varieties of this vegetable that France has to offer. Simple to prepare and delicious, this asparagus trio recipe will be the star of any springtime meal.

Serves: 4

Preparation time: 1 hour

In this recipe:

white asparagus
green asparagus
parmesan, grated
baking potatoes



4 x 50 ml shot glasses Asparagus salad 6 white asparagus 6 green asparagus (300 g) – – – – – fine “fleur de sel” sea salt Espelette pepper Vinaigrette 100 ml sherry vinegar salt, pepper 300 ml olive oil Sesame seed and parmesan crisps 100 g parmesan, grated 5 g black sesame seeds 5 g white sesame seeds White asparagus and smoked salt cappuccino Cream of white asparagus 5 white asparagus 100 g baking potatoes 50 ml whipping cream Smoked salt foam 150 ml whole (full-cream) milk 2 g smoked salt 5 g soy lecithin Green asparagus tips 20 green asparagus

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  1. Asparagus salad: Peel the asparagus. Thinly slice lengthways using a mandolin and place in iced water for a least one hour to make them firm.
  2. Vinaigrette: Mix sherry vinegar with salt and pepper and whisk in olive oil. Set aside.
  3. Sesame seed and parmesan crisps: Preheat the oven to 140°C. Sprinkle the parmesan and black and white sesame seeds onto a baking sheet and bake until golden. Cool then cut into pieces.
  4. White asparagus and smoked salt cappuccino: Cream of white asparagus: Peel the asparagus and potatoes and chop into pieces. Place in a saucepan, cover with water and add salt. Cover and cook gently for 30 minutes; blend. Add whipping cream; season. Divide between 4 shot glasses to 3/4 full; refrigerate.
  5. Smoked salt foam: Bring the milk and smoked salt to the boil, add the lecithin and blend. Allow as much air as possible to enter the mixture so that bubbles form. Rest and then blend once more just before serving.
  6. Green asparagus tips: Prepare and cook the asparagus by following the Le Cordon Bleu technique. Only keep the tips.
  7. Presentation: Drain the thinly sliced uncooked asparagus and combine with half of the vinaigrette. Place on one side of the plate and season with “fine fleur de sel” sea salt and Espelette pepper. Combine the asparagus tips with most of the remaining vinaigrette and position five on the plate. Place a shot glass of white asparagus cream on each plate and top with smoked salt foam (which has been blended once more just before serving) and add a parmesan and sesame seed crisp. Drizzle remaining vinaigrette on the plate

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La Boutique










Mini Mandoline- Rösle
/>Mini mandolin for cutting fruit and vegetables into thin regular slices. For safety, always use the guard when using the mandolin.
/>Available at your local Le Cordon Bleu Boutique or Available on Le Cordon Bleu Europe Online Boutique











Zester – Grater
/>Le Cordon Bleu are further developing their range of kitchen tools with the addition of the Microplane Zester-Grater, rated the best in the world and recommended by both professional and cooking enthusiasts alike. Its razor-sharp stainless steel blade is ideal for zesting citrus fruit and grating ginger, chocolate and parmesan. The ergonomic handle and non-slip base facilitates handling and use. The zester is dishwasher safe and comes with a protective case.
/>Available at your local Le Cordon Bleu Boutique or Available on Le Cordon Bleu Europe Online Boutique


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Asparagus trio by Le Cordon Bleu International BV, all rights reserved

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Asparagus trio