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Cooking Recipe Video : Asparagous rissolee with truffle puree

 


    Restaurant: De Snippe
Phone:
 + (32)50 62 81 62
Website:
 www.desnippe.be
Address:
 "De Wielingen, 5"
"After selling the hotel and restaurant in Bruges, Luc Huysentruyt is proud to present his...
Asparagous rissolee with truffle puree
Recipe Description:
  1. Peel the white asparagus and put them in salted water.
  2. Prepare a celery puree, to which you add truffle pieces.
  3. Clarify the puree with some fowl or meat fond.
  4. Season with salt, pepper, and nutmeg.
  5. Put the asparagus into butter, in order to obtain a nice gold-brown colour.
  6. Place them on the puree, garnishing with the potatoes angels' hair and passe-pierres.
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Servings:
 4 People
Cooking recipe time in minutes:
 30
Recommended wine with the dish:
 Sancerre rose
Difficulty level:
 Easy

Asparagous rissolee with truffle puree

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          Cooking Recipe Ingredients:
  • 12 nice white asparagus
  • 0.5 gallons water
  • Salt, pepper, nutmeg
  • ½ celeriac
  • 1 large potato
  • 0.88 oz. butter
  • 2 potatoes, violet-coloured (Chinese truffles)
  • 1 tsp. passe-pierres
     Cooking recipe preparation instructions:
  1. Peel the white asparagus and put them in salted water.
  2. Prepare a celery puree, to which you add truffle pieces.
  3. Clarify the puree with some fowl or meat fond.
  4. Season with salt, pepper, and nutmeg.
  5. Put the asparagus into butter, in order to obtain a nice gold-brown colour.
  6. Place them on the puree, garnishing with the potatoes angels' hair and passe-pierres.
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