Chilled Essence of Green Asparagus with Truffle Asparagus Salad on Herbed Croute

Yield: 50 Portions

Chilled Essence of Green Asparagus with Truffle Asparagus Salad on Herbed Croute

Ingredients

  1. Asparagus: 3 Bunch and the Trimmings
  2. Onions: 1 Ea
  3. Olive oil: 3Fl oz
  4. Chicken stock: 3 Pints
  5. Cream Fresh: 1 Pint
  6. Truffle oil: Few drops
  7. Brioche bread: ¼ of a loaf
  8. Herbed butter: 2 Tbsp
  9. Shave fresh asparagus spears: For Garnish
  10. Chervil sprig: For Garnish
  11. Salt: To Taste
  12. White Pepper Powder: To Taste

Procedure:
Soup

  • Sauté onions in olive oil. Add asparagus and simmer with chicken stock
  • Season with salt and pepper and blend in a jar blender. Strain with chinois
  • Return strained mixture in a pan, add cream, and check the consistency and chill

Salad

  • Shave fresh asparagus spears, cut into juliennes, season, and add olive oil & a hint of truffle oil
  • Cut thin baton shaped croute from brioche bread rectangular in shape of 2 inches by ½ inch, apply herbed butter & toast

Presentation

  • Pour the soup in the miniature sauce pan, Arrange the baton shaped croute near the handle of the miniature sauce pan, resting on its rim, as shown in the photograph. On the left, garnish with truffle asparagus salad and a sprig of chervil

China Used:

  • E40m-1 Miniature Round Sauce Pan White (Revol)

Courtesy:
Aman Tandon
Regional Exec. Chef
The Pride Hotel

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