Скачать или смотреть Perfect Grilled Asparagus Recipe | Chef Fabrice Rosso | Restaurant IDAM

White asparagus with almonds and cured fat by chef Fabrice Rosso at Michelin-star Restaurant IDAM.

White Asparagus
Clean and peel the white asparagus twice.
In a pan, add butter, the cleaned asparagus, white asparagus juice, chicken stock, white wine, a pinch of salt, and a few sage leaves.
Glaze the asparagus evenly in the pan.
Keep the cooking liquid to use as a sauce for plating.
Before serving, grill the asparagus on binchotan until nice grill marks appear.
Apply horseradish, crushed black pepper, and chopped marjoram on top.

Almond Condiment
Soak almonds in water for 24 hours in the fridge.
After soaking, change the water.
Add flower salt and fermented rice, then blend the mixture.
Transfer to a glass jar and ferment for 48 hours.
Apply a thin layer of sunflower oil on the surface of the mixture during fermentation.
Once fermented, blend the mixture with grapeseed oil and a bit of water until smooth.

Toasted Almond Mix
Toast the almonds and crush them.
Mix the crushed almonds with the rest of the ingredients to finish the condiment.

Plating
Arrange the grilled asparagus on the plate.
Add the toasted almond condiment and pieces of cured beef fat.
Pipe a circle of the almond purée on the plate.
Add a few drops of almond oil.
Finish with the reserved white asparagus cooking sauce.

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