• Friday, September 25, 2020

Asparagus Recipes

Asparagus with Ice Cream
May 20, 2014

2 ea large green asparagus tips
10 g green asparagus purée
10 g green asparagus ice cream
5 g sable Breton powder
2 ea quail eggs, halves
5 g hon shimeji
5 g garbanzo beans
5 g green asparagus, sliced
5 ea sylvetta arugula
5 ea arugula flowers
1 ea upland dress with stalk
white balsamic vinaigrette


Green asparagus puree
200 g green asparagus
100 g spinach
xanthan gum


Green asparagus ice cream
240 g asparagus purée, mix together
180 g water
100 g water
79 g milk powder
33 g glucose
33 g trimoline


Sable Breton
250 g sugar
320 g yolks
640 g soft butter
900 g all-purpose flour
40 g baking powder
20 g fleur de sel


White balsamic vinaigrette
1000 g EVOO
500 g white balsamic


Green asparagus puree
Blanch green asparagus and spinach in salted boiling water. Shock in an ice bath. Blend in vita prep until smooth. Add xanthan gum. Strain through a fine tamis. Vacuum-pack to remove all air bubbles. Season to order.

Green asparagus ice cream
Mix 100g water, milk powder, glucose and trimoline and heat up until dissolved (but do not boil). Cool down and mix with asparagus purée. Freeze in paco jet can and spin when needed.

Sable Breton
In Kitchen Aid (using a whisk), whip sugar and yolks on high speed until pale and ribbon. Add soft butter. Change to a paddle. Add dry ingredients. Mix until well-incorporated. Dough will be soft. Roll out onto sheet pan. Cover with parchment. Wrap and freeze. Bake at 300ºF until the dough is golden brown and dry

Quail egg
Boil the egg for 2 minutes and 25 seconds, rolling boil. Shock in an ice bath.

White balsamic vinaigrette
Mix EVOO and white balsamic vinegar. Season with salt.

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