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| 16
large asparagus spears |
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1
tbsp olive oil |
| 1
1/2 oz butter |
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Salt
and fresh ground black pepper |
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| Sauce: |
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| 1
oz butter |
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4
shallots, sliced |
| 4
fl oz white wine |
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1
oz chervil |
| 9
fl oz chicken stock |
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| Champ: |
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| 2
russet potatoes |
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4
fl oz milk |
| 3
tbsp whipping cream |
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6
spring onions, chopped |
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Make
the sauce first. Melt the butter in a heavy pan over a low heat
and sweat the shallots until softened but not colored. Add the
white wine and boil rapidly to reduce by half. Add the chicken
stock and reduce by half again. Add the cream and continue to
reduce until the sauce has the consistency of thick cream. Strain
and cool.
Blanch the chervil leaves until soft. Place leaves and sauce
mixture in a blender and puree, then strain.
Heat a ridged grill pan or charcoal grill until very hot. Trim
the asparagus spears until they are of equal length (about 4-5
inches), discard stalks. Brush with oil, season and grill for
3 minutes on each side until seared.
Now cook the unpeeled potatoes in boiling salted water until
tender. Drain and cool, then discard the skins and mash well
(or put through a ricer).
In a large pan, mix the milk and the cream and bring to the
boil. Add the potatoes, mixing continuously until a smooth creamy
texture is obtained. Add the spring onions and season to taste.
To serve, reheat the sauce gently. Place a disk of the potato
mixture in the center of each plate and place a small knob of
butter in the middle. Arrange the asparagus in parallel on top
of the potato, then spoon a ribbon of the sauce around the whole
thing. |
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