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METHOD

  1. Put the peeled asparagus on the grill until he has perfect consistence, then season with salt, brown butter and the lemoncest.
  2. Put Redwinereduction, currannt juice and juniper blances together, cook it for 5 minutes, then put the butter inside and season with salt and some sugar.
  3. Whisk Egg and Eggyolk together with salt, sugar, vinegar and...

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METHOD

  1. Put the peeled asparagus on the grill until he has perfect consistence, then season with salt, brown butter and the lemoncest.
  2. Put Redwinereduction, currannt juice and juniper blances together, cook it for 5 minutes, then put the butter inside and season with salt and some sugar.
  3. Whisk Egg and Eggyolk together with salt, sugar, vinegar and lemonjuice over hot water, slowly whisk the warm brown butter inside. Put the whole bernaise into a isi siphon.

 

 

 

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Ingredients 4 persons
  • ASPARAGUS
  • 4 White Asparagus
  • Some Maldon Salt
  • Some Brown Butter
  • Lemoncest
  • RED WINE REDUCTION
  • 300 ml reduced redwine (should be good quality)
  • 200ml currant juice
  • juniper branches
  • Salt
  • SAUCE BERNAISE
  • 1 egg
  • 1 egg yolk
  • 150ml brown Butter
  • Tarragon vinegar
  • Salt
  • lemon juice
  • sugar.
Recipes. The Cook & Chef Institute