Recipe: Contrés Asparagus, Scallops and Truffles

Name: Contrés Asparagus, Scallops and Truffles
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: 16 large white asparagus spears, well trimmed; 12 fresh scallops in the shell, 8 cut into large mirepoix and 4 left whole; 1.1 oz (30 g) black truffle pieces, cooked or raw (melanosporum); 1.75 oz (50 g) fava beans or soy beans; olive oil; balsamic vinegar cream; salt, white pepper from the mill and a little powdered combava from Madagascar, if you can find it

By chef patrick Asfaux 5/5 (1 review)

Recipe Contrés Asparagus, Scallops and Truffles - Chef Patrick Asfaux — Photo: Aftouch-cuisine

Prep 5 min

Cook 20 min

Total 25 min

Servings 4 serv.

Contrés asparagus, accompanied by scallops and black truffles, embodies the elegance of French cuisine. This refined appetizer plays with contrasts: the delicate white asparagus from the Vallée du Cher, the tender scallop meat, the earthy intensity of Tuber melanosporum truffle. A recipe from Chef Patrick Asfaux that elevates fine ingredients through simplicity in plating and harmony of flavors. Make this dish when white asparagus is at its best, between April and May.

Ingredients for 4 servings

Adjust for

servings

16 large white asparagus spears, well trimmed
12 fresh scallops in the shell, 8 cut into large mirepoix and 4 left whole
1.1 oz (30 g) black truffle pieces, cooked or raw (melanosporum)
1.75 oz (50 g) fava beans or soy beans
olive oil
balsamic vinegar cream
salt, white pepper from the mill and a little powdered combava from Madagascar, if you can find it

Step-by-step directions

1 Bring 5.25 qt (5 liters) of salted water to a boil and add your asparagus spears, covering them with a cloth. When folded this way, it will swell and carry the cooking aromas away. To test if they're cooked, poke the base of the stems with a knife blade. Then, position your pot in the sink and use a skimmer to drape your cloth over the faucet. Run cold water so it flows gently over your asparagus through the cloth, protecting the tips from damage. Keep them warm, then drain.

2 While the asparagus cooks, pour 3 tablespoons of olive oil into a pan. When it's hot, place the scallop mirepoix on one side and the whole scallops on the other. Season with salt and pepper, add a little combava. Cook for 1 minute, then turn off the heat and keep covered.

3 Trim your asparagus to the same height and arrange them on slightly warm plates. Gently warm the scallops again, adding the fava beans and arranging them harmoniously over the asparagus. Add the truffle pieces, finish with a grind of white pepper, then drizzle a few drops of balsamic vinegar cream.

A chef's advice

This composition of asparagus, scallops and truffles fits squarely in the grand tradition of prestigious French appetizers. Reserve it for special occasions: fine dining, celebrations, excellence at the table. White Contrés asparagus, grown under mounds in the Vallée du Cher, offers strict seasonality, April to May, which makes it a coveted ingredient. Fresh scallops complete this gastronomic picture, while black truffle, cooked or raw, brings an essential earthy signature. Regionally speaking, this appetizer draws from the culinary heritage of the Loire and Cher regions, where asparagus and truffle have dialogued for generations. We recommend pairing this dish with a dry Loire white wine such as Sancerre or Pouilly-Fumé, or a lightly dosaged crémant. The balsamic vinegar will bring a woody finish that pairs well with the bubbles. Traditionally, this appetizer is enjoyed simply, without heavy accompaniments. The truffle, asparagus and scallops are enough to create a harmonious taste experience. Optional combava from Madagascar adds originality to the plating without cluttering the plate.

Frequently asked questions

Can black truffle pieces be replaced with another variety?

Yes, but the result differs. Summer truffles (tuber aestivum) cost less and offer a lighter aroma. Italian white truffles are more pronounced, sometimes overpowering this delicate dish. Stick with Périgord truffle (mélanosporum) if possible, it's the right balance here.

How do you cook scallops without drying them out?

One minute maximum, not a second more. The olive oil must be very hot before adding them. They keep cooking off heat once covered. Check a diced piece at the end: it should remain slightly translucent in the center, never fully opaque.

Can this dish be prepared in advance?

Asparagus can be cooked 2 hours ahead and kept warm. Scallops must be cooked just before plating. Fava beans can be blanched an hour ahead. Warm your plates in the oven for 2 minutes before cooking the scallops.

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Wine Pairing

Condrieu Rhône Valley

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Did you know?

What cheese is a specialty of the Auvergne-Rhône-Alpes region?

Roquefort Brie Camembert

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