©
My grandmother's overcooked asparagus
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
- 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).
- 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.
- 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.
- 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.
For furtherinformation, please contact
- Choral, 33 avenue des Romains, 74000 Annecy
- 12.5/20 in the Livre des 109
- Read Gault&Millau's review of Choral
