RecipesCrumble of white asparagus, Tomme from "Ried" in Alsace and mousseline sauce
Crumble of white asparagus, Tomme from "Ried" in Alsace and mousseline sauce
At heart of Alsace
18 white asparagus
3 slices of ham
0.02 lb coarse salt
0,01 lb sugar
5 cl of peanut oil
For the crumble :
0.11 lb flour g de farine
0.11 lb almond powder
0.11 lb butter
0.11 lb Tomme fraîche from Ried or any cheese
For the sauce :
10 cl of cherry vinegar
some black pepper
2 eggs yolks
1/2 yellow lemon
0.35 lb butter
10 cl of cream
Preparation of the recipe
For the asparagus and crumble :
Peel the asparagus and perform regular boots. Cook the asparagus in salted and sugared water.
The asparagus is cooked when the knife tip easily into the foot. Drain and let cool on a rack.
Cut the asparagus diagonally and ham into small cubes. Preheat oven to 200 ° C (th . 6-7). Grate finely Tomme from Ried. Mix with fingertips butter, flour, Tomme and almond powder, salt and pepper. Spread then broken on greaseproof paper or baking sheet , and bake for 10 minutes.
For the sauce :
Melt the butter slowly, then clarified (that is to say, removing whey that forms on the surface).
Reduce the vinegar with cracked pepper , then passing the liquid through a sieve.
Put the egg yolks in a saucepan with the reduced vinegar and a tablespoon of water. Mount the sabayon over low heat until the mixture doubles in volume and become very frothy.
Remove from heat and gradually pour the clarified butter with a ladle while continuing to whisk . Season and add lemon juice . This results in a hollandaise sauce.
Achieve whipped cream with the very cold liquid cream, then stir gently with hollandaise sauce . Adjust seasoning if necessary.
In a hot pan with oil , quickly sauté the asparagus and ham.
Arrange the asparagus and ham in small pots , then top with mousseline sauce . Finish with the crumble disposed thereon .