Recipe: White Asparagus with a Taste of the Sea

Name: Les asperges blanches en mode marine
Prep time: 20 min
Cook time: 25 min
Total time: 105 min
Yield: 4 portions
Ingredients: 12 belles asperges blanches Landaises; 1 petite botte d'ail des ours; Eau de mer ou gros sel de mer; Algues fraîches ou séchées (Nori en paillettes par exemple); Pour la vinaigrette :; 7 cl d'huile de cameline ou de colza; 11 cl de vinaigre de cidre; 1 cuillère à café de moutarde; Sel et poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.1/5 (14 reviews) Starters

Prep 20 min

Cook 25 min

Rest 1h

Total 1h45

Servings 4 serv.

Delicate Landaise white asparagus steamed over sea water, enhanced with a tangy vinaigrette and seaweed for an explosion of briny flavors.

Ingredients for 4 servings

12 beautiful white Landaise asparagus spears
1 small bunch of wild garlic
Sea water or coarse sea salt
Fresh or dried seaweed (such as Nori flakes)
For the vinaigrette:
7 cl sesame or rapeseed oil
11 cl cider vinegar
1 teaspoon mustard
Salt and freshly ground pepper

Step-by-step directions

1 Peel the asparagus carefully. Place the peelings and seaweed in the bottom of a couscous steamer or steamer pot filled with sea water or water mixed with coarse sea salt.

2 Arrange the asparagus spears on the top tier, cover, and steam for about 18 minutes after the water comes to a boil. Test for doneness by piercing with a knife tip.

3 While the asparagus cooks, prepare the vinaigrette. Pour the cider vinegar into a bowl, season with salt and pepper. Add the minced wild garlic, then whisk in the oil gradually until emulsified.

4 Plate the warm asparagus spears and generously coat with the vinaigrette. The asparagus will reveal its full maritime character.

Sauce au vin blanc Cuisine orientale