I had this dish as an amuse at Les Abeilles (The Bees) in Sablet, France recently. (Les Abeilles is our favorite place to eat anywhere, and I will rave about it soon on the travel page.) I want to try it at home; the trick seems to me to be cooking the white asparagus perfectly.
White asparagus, cut into rounds; the diameter was slightly larger than a nickle and approximately 1/8" thick. I asked the chef if they were sliced before cooking, and he said no...
Tiny strips of thinly sliced ham (a local product that seemed similar to prosciutto.)
Finely chopped chives.
Small dollop of whipped butter.
The asparagus was definitely the star, the proportions of ham and chives were very small. The asparagus was firm, but cooked, not at all crunchy, and all was served at room temp.
My thoughts on getting the asparagus perfect...
Prepare an icewater bath...
Cut tips off asparagus and reserve for something else.
Place asparagus in a pot of cool water over medium-high heat.
When water starts to boil, start testing by pulling a stalk out, cutting and tasting. Test every 30 seconds or so until perfect, then place into ice bath.
Would this work?
Anybody (Chef Carey, this means you!) have an easier method?
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