Asparagus dog

Chef Yann Leclercq (restaurant Le Lynn, Rumilly) gives us a fun recipe to eat with the whole family that will appeal to children and adults alike.

This recipe from Yann Leclercq, chef at Le Lynn restaurant in Rumilly, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 4

Preparationtime: 45 min

Cookingtime: 1 h 10

Marinade: 12 h

Ingredients for Yann Leclercq 's asparagus dog

For thehot dog

8 Landes white asparagus spears

4 hot dog buns

1 onion, thinly sliced and fried

Bordeaux wine mustard

For the yellow onion pickles

½ onion

100 g sugar

20 cl white vinegar

1 clove

3 Sichuan peppercorns

For the mustard seed pickles

100 g mustard seeds

100 g sugar

20 cl white vinegar

For the jellied asparagus cream

White asparagus trimmings

15 cl liquid cream

1 tsp agar-agar (2 g )

For the mayonnaise

1 egg yolk

2 tbsp. Dijon mustard

10 cl grape seed oil

Black balsamic vinegar

For the onion confit

1.5 onions

Black balsamic vinegar

25 g butter

Steps for Yann Leclercq 's asparagus dog

Yellow onion pickles: The day before, combine all ingredients with 30 cl water in a saucepan, and bring to the boil. Pour over the onion , cut into 4 and detailed into small petals. Leave to cool and marinate overnight.

Mustard seed pickles: The day before, mix sugar, 30 cl water and vinegar. Bring to the boil, then add the mustard seeds. Cook over low heat for around 15 min. Chill overnight.

Asparagus: Peel the asparagus (reserving the trimmings), then cook for 20 min in boiling salted water . Then plunge into iced water to stop cooking.

Jellied asparagus cream: Cook the asparagus trimmings in the cream for 10 min. Blend, then strain. Bring to the boil, add the agar-agar and leave to cool. Once the cream has set, blend and reserve in a piping bag.

Mayonnaise: Whisk the egg yolk at room temperature with the mustard, then gradually add the oil and finish with the vinegar. Season and reserve in a piping bag.

Onion confit: Peel and slice the remaining one and a half onions . Brown in the butter, add a tablespoon of balsamic vinegar and a splash of water. Leave to stew until all the liquid has evaporated.

Buns: Slit the top of the hot dog buns slightly , and place in the oven to crisp.

Serving: Cut the bread in 2. Place a generous spoonful of onion confit on top , drizzle with mayonnaise and garnish with fried onions . Place two asparagus spears on each loaf, and decorate with mayonnaise and mustard using a piping bag. Add the mustard seed pickles and three onion pickle petals . Decorate with a few sprouts.