Asparagous rissolee with truffle puree
Asparagous rissolee with truffle puree-
- Peel the white asparagus and put them in salted water.
- Prepare a celery puree, to which you add truffle pieces.
- Clarify the puree with some fowl or meat fond.
- Season with salt, pepper, and nutmeg.
- Put the asparagus into butter, in order to obtain a nice gold-brown colour.
- Place them on the puree, garnishing with the potatoes angels' hair and passe-pierres.