White green asparagus and green white asparagus

A recipe by Julien Robillard, chef at Heni Restaurant located near the Atwater Market. Julien is a loyal customer of Aux Trouvailles Gourmandes de Fanny, where he finds all his fresh, local products.
Ingrédients
- A small bunch of white asparagus
- A small bunch of green asparagus
White sauce: almond tarator
- 200g slivered almonds
- 100g water
- 100g lemon juice
- 4g salt
Green sauce: Chermoula sabayon
- 25g coriander leaves
- 25g parsley leaves
- 25g lemon juice
- 25g olive oil
- 2 cloves garlic
- 2g cumin
- 2g ground coriander
- A small pinch of salt
- 250ml white wine
- 125ml 35% cream
Préparation
White sauce: almond tarator
- Blend the slivered almonds, water, lemon juice, and salt in a blender until smooth.
Green sauce: Chermoula sabayon
- Blend the following ingredients in a blender until smooth: coriander and parsley leaves, lemon juice, olive oil, garlic clove, cumin, ground coriander, and salt.
- In a small saucepan, reduce 250ml of white wine by half with a clove of garlic and strain.
- Add 125ml of 35% cream and 50ml of chermoula and set aside.
- Prepare a double boiler using a mixing bowl and a saucepan of boiling water.
- Whisk 2 egg yolks and the mixture of white wine, cream, and chermoula in the mixing bowl until the mixture forms a ribbon, at about 85 degrees Celsius.
- Taste and adjust the seasoning.
THE ASPARAGUS
- Clean the asparagus and blanch in salted water for 1 minute.
- Coat the white asparagus with the green sauce.
- Coat the green asparagus with the white sauce.
Préparation
30
Cuisson
5
Rendement
2 portions
Category
Side dishes
Appetizers
Recette par
Julien Robillard