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My grandmother's overcooked asparagus

My grandmother's overcooked asparagus

4/2/24, 8:30 AM

Alban Chanteloup, winner of the Gault&Millau Jeunes Talents award, shares his grandmother's recipe for asparagus.

This recipe by Alban Chanteloup, chef at Choral restaurant in Annecy, is taken from the 2024 edition ofLivre 109: Le sang neuf de la gastronomie française. Discover the ingredients and preparation steps to make it a breeze.

  • Serves 6
  • Preparation time: 30 min
  • Rest : 2 h
  • Cooking time: 25 min

Ingredients forthe asparagus

  • 12 large asparagus spears
  • 300 g sheep's yogurt
  • Bread croutons
  • 2 grapefruits
  • 20 cl tonic
  • olive oil
  • Thyme
  • 3 cloves garlic
  • Herbs (according to harvest or market)
  • Fine sea salt
  • Flower of salt
  • Chili pepper (optional )

Steps for asparagus

  1. Mounted yogurt: add a pinch of salt to the yogurt and leave to drain in cheesecloth or a coffee filter for at least 2 h (ideally 24 h). Whip the yoghurt with olive oil (if the yoghurt is not creamy enough, add whey).
  2. Grapefruit condiment: mix 100 g of cooked grapefruit pulp with all the grapefruit juice, a pinch of salt and 20 cl of tonic, and cook over low heat. Once the mixture has reached a smooth consistency, blend with a dash of olive oil.
  3. Prepare the asparagus: peel each asparagus twice. In a large sauté pan, sweat the asparagus, covered, for 5 to 7 min. As soon as they begin to color slightly, season and add 1 or 2 spoonfuls of water if necessary. Reduce heat to minimum. Add thyme and a crushed garlic clove (with skin). Cook until the asparagus is candied.
  4. Serving: The dish can be served cold or warm. On a plate or in a bowl, cut the asparagus as desired. Check the seasoning (if necessary, add a little fleur de sel). Arrange the yoghurt and grapefruit condiment harmoniously. Sprinkle with herbs seasoned with olive oil, lemon juice and fleur de sel. Finally, add the crumbled bread croutons.

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