Stolking asparagus

Art Culinaire, Spring, 2003

For the asparagus: Bring a saucepan of salted water to a boil. Add the asparagus and blanch for four minutes Drain the asparagus and toss with the butter. Season and set aside, keeping warm.

For the veal medallions: Season the veal medallions with salt and pepper. In a saute pan, heat the canola oil and butter. Add the veal medallions and saute until medium rare, about four minutes. Remove the veal medallions from the pan and set aside, keeping warm. Maintain the heat of the saute pan.

For Mushroom sauce: In the same saute pan used to saute the veal medallions, add the garlic and saute until translucent. Add the mushrooms and saute until tender, about five minutes. Add half of the veal jus and bring the mixture to a boil. Reserve the remaining veal jus for the garnish. Add the diced foie gras; season and keep warm. Season the sauce with the lemon juice just before plating.

To serve: Spoon a portion of the caramelized potatoes onto a plate and top with the halved potatoes. Arrange three asparagus and a veal medallion next to the potatoes. Spoon a portion of the mushroom sauce on top and drizzle with the veal jus. Garnish with thyme springs.

Syrah Galle

Cafe Rolie

N Rhone France 2000

Asparagus Soup with Soft Poached Egg and Black Truffles

(Serves 2)

Scott Bryan

ingredients

For the soup:
4 tablespoons unsalted butter
1 small white onion, peeled and sliced
8 jumbo asparagus, trimmed, peeled, and cut into 1-inch pieces
2 fingerling potatoes, peeled and thinly sliced
3 cups chicken stock
1/2 teaspoon lemon juice
Salt and pepper to taste

For the eggs:
1 teaspoon white wine vinegar
2 extra large eggs
Water as needed
Salt to taste

For the garnish:
1 small black truffle
Buttered croutons
2 tablespoons extra virgin olive oil
Tarragon sprigs

Directions.

Sauvignon Blanc/Semillon Domaine De Chevalier Bordeaux, France 1994

For the soup: In a saucepan, add one tablespoon of butter and the onion. Cook the onion until translucent. Add the asparagus, potatoes, and chicken stock. Bring the mixture to a simmer and cook until the asparagus and potatoes are tender, about fifteen minutes. Place the mixture in a blender; add the remaining butter and lemon juice and puree until smooth. Season and set aside, keeping warm.

For the eggs: Poach the eggs in salted vinegar water until soft boiled, about three minutes.

To serve: Place a portion of soup into a bowl. Place a poached egg in the center of the soup. Grate the black truffle over the egg and soup. Sprinkle with the croutons and drizzle with extra virgin olive oil. Garnish with the tarragon sprigs.

Asparagus with Sauteed Wild Mushrooms and Truffle Chive Fondue

(Serves 2)

Scobryan

For the asparagus: 6 jumbo asparagus trimmed and blanched 1 tablespoon
olive oil Salt and pepper to taste

ingredients

For the fondue:
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 cups assorted wild mushrooms sliced
2 cloves garlie, peeled and chopped
1 shallot, peeled and chopped
2 tablespoons Madeira
2 tablespoons creme fraiche
2 tablespoons chicken stock
1 teaspoon white truffle oil
1/2 burich chives, minced
1/4 teaspoon lemon juice
Salt and pepper to taste

For the garnich:
Basil leaves