My grandmother's overcooked asparagus

4/2/24, 8:30 AM

Alban Chanteloup, winner of the Gault&Millau Jeunes Talents award, shares his grandmother's recipe for asparagus.

This recipe by Alban Chanteloup, chef at Choral restaurant in Annecy, is taken from the 2024 edition ofLivre 109: Le sang neuf de la gastronomie française. Discover the ingredients and preparation steps to make it a breeze.

Serves 6
Preparation time: 30 min
Rest : 2 h
Cooking time: 25 min

Ingredients forthe asparagus

12 large asparagus spears
300 g sheep's yogurt
Bread croutons
2 grapefruits
20 cl tonic
olive oil
Thyme
3 cloves garlic
Herbs (according to harvest or market)
Fine sea salt
Flower of salt
Chili pepper (optional )

Steps for asparagus

Mounted yogurt: add a pinch of salt to the yogurt and leave to drain in cheesecloth or a coffee filter for at least 2 h (ideally 24 h). Whip the yoghurt with olive oil (if the yoghurt is not creamy enough, add whey).
Grapefruit condiment: mix 100 g of cooked grapefruit pulp with all the grapefruit juice, a pinch of salt and 20 cl of tonic, and cook over low heat. Once the mixture has reached a smooth consistency, blend with a dash of olive oil.
Prepare the asparagus: peel each asparagus twice. In a large sauté pan, sweat the asparagus, covered, for 5 to 7 min. As soon as they begin to color slightly, season and add 1 or 2 spoonfuls of water if necessary. Reduce heat to minimum. Add thyme and a crushed garlic clove (with skin). Cook until the asparagus is candied.
Serving: The dish can be served cold or warm. On a plate or in a bowl, cut the asparagus as desired. Check the seasoning (if necessary, add a little fleur de sel). Arrange the yoghurt and grapefruit condiment harmoniously. Sprinkle with herbs seasoned with olive oil, lemon juice and fleur de sel. Finally, add the crumbled bread croutons.

For furtherinformation, please contact

Choral, 33 avenue des Romains, 74000 Annecy
12.5/20 in the Livre des 109
Read Gault&Millau's review of Choral

These recipes might interest you

Intermediate

Chlodnik

Polish chef Piotr Korzen (Matka in Paris 3e) gives his version of the recipe for chlodnik, Polish beet soup, in a version adapted to the French palate.

More information

Chef Piotr KORZEN

Restaurant Matka
75003 PARIS

Easy

Mushroom and buckwheat ravioli

In this recipe, chef Killian Holin of Bordeaux's Ost restaurant stuffs his ravioli with shiitake, button mushrooms and ricotta, and accompanies them with a buckwheat emulsion.

Read