WHITE ASPARAGUS
White asparagus with a shrimp mouseline. Asparagus are divided into classes depending on the thickness and beauty. In terms of thickness, the AA-size (20-28 mm) considered optimal, but also the A (16-20 mm), B (12-16 mm) and AAA (> 28 mm) sizes, if the asparagus more beautiful is the highest grade counted. To be superior in quality to be applied, an asparagus straight, long enough, have no discoloration to the head, not an open cup, not hollow, contain no damage, no rust (brown spots) and having a good regular appearance have.Dutch white asparagus bear a label since 2006. This blue label, with Dutch flag ensures that the shoots of Dutch origin, and is, thus far, only the higher (AA-) ranges used. Compared to other vegetables asparagus very expensive, the price is highly dependent on the weather. This is because the crop is very labor-intensive: each stem should be separately identified on the ground and then underground by hand to the right length to be cut.
Provided by zarameid
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Peel (eplucher) the shrimps, keep the shells separately, set the shrimps cold until the last minute.
- Cook the shells in cream on low heat, don't let boil the cream too thick.
- Peel (peler) the asparagus on a cutting board, then they have more support and they are less easily broken, remove the last 4 to 5 cm from the end of the asparagus ( the woodlike end), place the asparagus in a bowl with lightly salted cold water.
- Put the butter on the side of the stove and let it slowly melt = clarified butter. (Beurre clarifiè).
- Put the egg yolks in a Sauteuse, add a little cold water and stir well with a whisk.
- Put the asparagus on the stove and bring to boil (bouillir), on the boiling point you take the asparagus from the heat and allow them 20 minutes poaching in their juice (blanchir).
- Beat the egg yolks to a creamy mass (cheerfully), until a nice bonding, however, keep the temperature in the eye, too hot, the eggs are baking, when the masses will rise above 85 ° is looking out to avoid this.
- Where the bottom of the pan is visible, and the sauce separately, then it is only the time you radiating the melted butter to add, please note the butter is not hot, otherwise the sauce will curdle also , mix the butter is so good that she is a pretty homogeneous with foamy mass.
- Pass the shell cream through a fine sieve (passer au CHINOIS) and collect the cream, boil the cream for a bit to the right thickness (réduire), take away from the heat and spoon the cream in the mousseline sauce.
- Cut the brioche bread into slices of just over an inch, remove the crusts from the bread and then cut into strips just over an inch; fry the sticks until golden brown on all sides in a dry anti-stick pan.
- Finish:.
- Remove the asparagus from the poaching juice and let them drain (egoutter) on a clean towel.
- Arrange them nicely on a plate and cover (Napper) them with shrimp mousseline, let the heads of the asparagus free, sprinkle the sauce with peeled shrimps, garnish with chives and brioche bread croutons.
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Lamaash
[email protected]This recipe was just okay. I think I would try a different recipe next time.
Sohan Tech
[email protected]The white asparagus was a bit overcooked, but the sauce was very good.
Tanveer Shah
[email protected]This recipe was a bit too complicated for me. I think I would try a simpler recipe next time.
RI SOHEL
[email protected]The white asparagus was a bit tough, but the sauce was very good.
Hamad waqar
[email protected]This recipe was a bit too bland for my taste. I think I would add more salt and pepper next time.
Essie James
[email protected]I loved this recipe! The white asparagus was so tender and the sauce was very flavorful. I will definitely be making this again.
Khushia Khushia
[email protected]This recipe was easy to follow and the results were delicious. The white asparagus was cooked perfectly and the sauce was very tasty. I will definitely be making this again.
Oluwaseun Ojo
[email protected]This was a great recipe. The white asparagus was cooked perfectly and the sauce was very flavorful. I would definitely recommend this recipe to anyone looking for a new way to enjoy white asparagus.
MD Osman Raj
[email protected]Wow! This recipe was amazing. The white asparagus was so tender and flavorful. The sauce was also very good. I will definitely be making this again.
Selma Haipinge
[email protected]This recipe is a keeper! The white asparagus was cooked to perfection and the sauce was divine. I will definitely be making this again and again.
Itxisaac Zulu
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone loved the white asparagus and the sauce. I will definitely be making this again.
FaDePSYCHO
[email protected]This recipe was easy to follow and the results were amazing. The asparagus was cooked perfectly and the sauce was delicious. I would highly recommend this recipe to anyone looking for a new way to enjoy white asparagus.
Maihan Maheen
[email protected]I've never had white asparagus before, but I was pleasantly surprised by how much I enjoyed it. It had a more delicate flavor than green asparagus, and the sauce really brought out its natural sweetness.
Me Imam Hossein
[email protected]The white asparagus turned out perfectly! It was cooked to perfection and had a lovely nutty flavor. The sauce was also very good, with a nice balance of acidity and richness.
Inoka Rajakaruna
[email protected]This white asparagus recipe was a delight! The asparagus was tender and flavorful, and the sauce was creamy and rich. I will definitely be making this again.