Asparagus from Contrés, paired with tender scallops and black truffles, epitomizes French culinary elegance. This refined appetizer plays on contrasts: the delicate white asparagus from the Cher Valley, the succulence of premium scallops, and the earthy intensity of black Périgord truffles. Chef Patrick Asfaux's recipe showcases fine ingredients through restrained plating and harmonious flavours. Best prepared when white asparagus reaches its peak, between April and May.
1 Bring 5 liters (5.25 qt) 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.
This composition of asparagus, scallops and truffles belongs to the grand tradition of French fine dining appetizers. Reserve it for milestone occasions: intimate dinner parties, festive meals, tables of excellence. White asparagus from Contrés, cultivated under mounds in the Cher Valley, offers strict seasonality (April to May), making it a coveted ingredient. Fresh scallops complement this gastronomic tableau, while black truffle, cooked or raw, brings the unmistakable earthy signature. Regionally, this appetizer draws from the culinary heritage of the Loire and Cher, where asparagus and truffle have dialogued for generations. We recommend pairing with a dry white Loire wine (Sancerre, Pouilly-Fumé) or lightly dosed crémant. The balsamic reduction will offer a woody finish that subtly complements the bubbles. Traditionally, this appetizer stands alone without heavy accompaniment. The truffle, asparagus and scallops form a complete gustatory harmony. Optional Madagascan combava powder reinforces plating originality without cluttering the plate.
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.