White green asparagus and green white asparagus

Asperge blanches vertes et asperges vertes blanches

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.

Ingredients

  • 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

Preparation

White sauce: almond tarator
  1. Blend the slivered almonds, water, lemon juice, and salt in a blender until smooth.
Green sauce: Chermoula sabayon
  1. Blend the following ingredients in a blender until smooth: coriander and parsley leaves, lemon juice, olive oil, garlic clove, cumin, ground coriander, and salt.
  2. In a small saucepan, reduce 250ml of white wine by half with a clove of garlic and strain.
  3. Add 125ml of 35% cream and 50ml of chermoula and set aside.
  4. Prepare a double boiler using a mixing bowl and a saucepan of boiling water.
  5. 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.
  6. Taste and adjust the seasoning.
THE ASPARAGUS
  1. Clean the asparagus and blanch in salted water for 1 minute.
  2. Coat the white asparagus with the green sauce.
  3. Coat the green asparagus with the white sauce.
Preparation
30
Cooking
5
Servings
2 portions
Category
Side dishes
Appetizers
Recipe by
Julien Robillard
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