© matpi studio
"Green asparagus
Green is at the heart of this recipe by chef Allan Vassor. For this monochrome dish, he combines roasted green asparagus, green Chartreuse sabayon and green anise crumble.
This recipe by Allan Vassor, chef at L'Auberge de la Vallée restaurant in Nassandres sur Risle, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 4
- Preparation time: 1 h
- Cooking time : 15 min
- Resting time: 45 min
Ingredients for "Green asparagus
- 12 large green asparagus spe ars
- 200 g coarse salt
- 5 g green aniseed
For the green anise crumble
- 50 g softened butter
- 50 g T55 flour
- 37.5 g almond powder
- 2.5 g green aniseed
- 1.5 g salt
For the sabayon
- 4 cl green Chartreuse
- 1 cl lime juice
- 4 egg yolks
- 80 g soft butter
- Sal t
For the dressing
- 20 g fresh oregano
- Espelette pepper
- Semi-salted butter
Steps for "Green asparagus
- Prepare the asparagus: trim and peel the asparagus, leaving a 2.5 cm collar. Mix together the coarse salt and green anise. Lay the asparagus flat in a container and cover with the aniseed salt. Leave to marinate for 45 min.
- Prepare the green anise crumble: combine the almond powder and flour, add the butter and mix. Place the dough on a baking sheet and bake at 185°C for 15 min. Leave to cool before use.
- Prepare the Chartreuse sabayon: clarify the butter and set aside. Squeeze the lime juice into a mixing bowl, add the Chartreuse and egg yolks. Cook in a bain-marie, whisking constantly, for 5 minutes. Remove from the heat, finish cooking and whisk in the clarified butter. The sabayon should have a creamy texture.
- Finishing: pan-fry the asparagus in the semi-salted butter, turning regularly. Place 3 asparagus spears on the right-hand side of a warm dinner plate. Place 2 spoonfuls of sabayon on one side of the asparagus, and the crumble on the other. Finish with a pinch of Espelette pepper and a few fresh oregano leaves.
For further information
- L'Auberge de la Vallée, 7 route de Brionne, 27550 Nassandres sur Risle
- 12/20 in the Livre des 109
- Read Gault&Millau's review of L'Auberge de la Vallée
These recipes might interest you
Almond tarator, cherry tomatoes, black radish pickles
Chef Thibault Monnerie takes on the recipe for tarator, a cold Bulgarian soup, using almonds, cherry tomatoes and black radish pickles.
Black pudding terrine
For the black pudding terrine recipe, chef Olivier Kohen gives the keys to making your own black pudding. The terrine is accompanied by French peas and purple garlic cream.
St. Pierre, fennel, mushrooms and saffron broth
Chef Alexis Coÿne adapts his recipe according to the catch of the moment and the mushrooms in season. For the autumn-winter period, Saint Pierre and oyster mushrooms are a good choice.
