Asparagus Dog

This Asparagus Dog recipe is by Yann Leclercq and Jessica Montange, chefs at Le Lynn restaurant in Rumilly. Discover the ingredients and step-by-step preparation instructions.

• Serves 4
• Preparation time: 45 minutes
• Cooking time: 1 h 10

Ingredients for Asparagus Dog by Yann Leclercq and Jessica Montange

A gourmet reinterpretation of the hot dog in which white asparagus from the Landes region takes center stage, accompanied by homemade pickles, onion confit with balsamic vinegar and jellied asparagus cream.

For the hot 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
• 30 cl water

For the mustard seed pickles

• 100 g mustard seeds
• 100 g sugar
• 20 cl white vinegar
• 30 cl water

For the jellied asparagus cream

• White asparagus trimmings
• 15 cl liquid cream
• 1 teaspoon agar-agar (2 g)

For the mayonnaise

• 1 egg yolk
• 2 tablespoons Dijon mustard
• 10 cl grapeseed oil
• Black balsamic vinegar

For the onion confit

• 1.5 onions
• Black balsamic vinegar
• 25 g butter

Preparing Asparagus Dog by Yann Leclercq and Jessica Montange

Here are the steps to follow for this recipe. Pickles are prepared the day before.

Yellow onion pickles (the day before)

1. Mix sugar, water and vinegar. Bring to the boil, then add the cloves and Sichuan peppercorns.
2. Place the onion in a shallow dish, then pour in the contents of the pan.
3. Strain and chill overnight.

Mustard seed pickles (the day before)

1. Mix sugar, water and vinegar. Bring to the boil, then add the mustard seeds.
2. Cook over low heat for around 15 minutes.
3. Chill overnight.

Asparagus

1. peel the asparagus (reserving the trimmings) and cook for 20 minutes in boiling salted water.
2. Once cooked, plunge into iced water to stop the cooking process.

Jellied asparagus cream

1. Cook the asparagus trimmings in the cream for 10 minutes.
2. Blend and strain.
3. Bring to the boil, add the agar-agar and leave to cool.
4. Once the cream has set, blend and reserve in a piping bag.

The mayonnaise

1. Whisk the room-temperature egg yolk with the mustard.
2. Gradually add the oil, then finish with the vinegar.
3. Season and reserve in a piping bag.

Onion confit

1. peel and chop the remaining onion.
2. Brown in the butter, add a tablespoon of balsamic vinegar and a splash of water.
3. Leave to stew until all the liquid has evaporated.

The loaves

1. Make a slight incision in the top of the hot dog buns.
2. Bake in the oven until slightly crisp.

Finishing and serving

1. Cut the bread in half. Top with a generous spoonful of onion confit.
2. Drizzle with mayonnaise and garnish with fried onions.
3. Place two asparagus spears on each loaf, and decorate with mayonnaise and mustard using a piping bag.
4. Add mustard seed pickles and three onion pickle petals.
5. Garnish with a few sprouts and a disc of jellied asparagus cream.