Recipe: Asparagus from Contres, Scallops and Truffles

1 Bring 5 liters of salted water to a boil, place your asparagus in it, covering them with a cloth positioned so it will swell and release the odors into the cooking liquid. To check if they are cooked, test them at the base of the stems by inserting a knife blade. Then in your sink, place your pot, and using a skimmer, position your cloth over your faucet and run cold water which, thanks to your cloth, will flow over your asparagus without damaging the tips. Keep them warm then drain.

2 During the cooking of your asparagus, pour 3 tablespoons of olive oil into a skillet. When it is hot, place your scallop brunoise on one side and the whole ones on the other. Salt, pepper and add a little combava. Cook for 1 minute, then turn off the heat and keep covered.
Plating
Cut your asparagus to the same height then arrange them on slightly warm plates. Reheat the scallops slightly by adding the fava beans which you will arrange harmoniously on your asparagus. Add the truffle pieces, give a grind of pepper and finally pour a few drops of balsamic vinegar cream.