Asparagous rissolee with truffle puree

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Asparagous rissolee with truffle puree-
  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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