"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.