Barbecued asparagus
In this recipe by chef Eugenio Anfuso, barbecued asparagus is accompanied by two condiments: miso egg yolk and mango peanut.
This recipe by Eugenio Anfuso, chef of the Amâlia restaurant in Paris11e , is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their own establishments in the last 18 months, and have shared their favorite recipes with us. Discover the ingredients and preparation steps to makeBarbecued Asparagus, Miso EggYolk, Mango & Peanuts.
Serves 4
Preparation time: 40 min
Cooking time: 3 min
Rest: 1 night
Ingredients for Eugenio Anfuso 's barbecued asparagus
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8 large green asparagus spears
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2 white asparagus spears
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1 tbsp. peanut butter
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20 cl grape seed oil
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1 tbsp. rice vinegar
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2 tbsp. red miso
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4 egg yolks
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½ fresh mango
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2 bunches chives
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½ lime
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1 pinch Espelette pepper
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Tagetes flowers
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Roasted peanuts
Steps for Eugenio Anfuso 's barbecued asparagus
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Misoegg yolk condiment : marinate the egg yolksin miso overnight in a small container the day before.The next day, blend the mixture to obtain a smooth sauce.
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Asparagus:
- The same day, using a small knife, cut a 2 cm slit in the end of each green asparagus spear , then blanch them in a pan of boiling salted water for 1 min 30.Remove andmarinatein olive oil, lime zest and a little juice.
- Using a mandolin, slice the raw white asparagus into thin strips and soak in a bowl of iced water for 10 min.
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Chive oil: blanch the chives for 10 seconds in a bowl of boiling water , then cool in iced water. Gently wipe the chives with a cloth to remove excess water. Blend with grapeseed oil to obtain a green oil . Strain and chill.
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Mango and peanut condiment: Blend the mangohalveswith the peanut butter, rice vinegar, 2 tbsp . cold water and Espelette chili pepper ina blender until smooth.
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Finishing: Barbecue the green asparagus quickly to give it a slightly smoky taste. Season with the remaining lemon juice, a little chive oil, fleur de sel and roasted peanut chips.
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Presentation: Place the asparagus in the middle of the plate and, using a spoon , create abstract designs with the condiments and oil. Decorate with the tagetes flowers and thin slices of white asparagus.
Has this recipe inspired you to discover Eugenio Anfuso'scuisine ? Read the Gault&Millau review of Amâlia.
