Green Asparagus with Hot Mayonnaise and Grapefruit

By corlear

Ingredients

• For the neutral pil-pil:
• 1/2 cup 0.4º olive oil
• 1 sheet gelatin (previously rehydrated in cold water)
• For the asparagus:
• 3/4 ozreen asparagus (approx. 2.2 lb.)
• salt
• For the hot mayonnaise:
• 31/2 tbsp egg yolks
• 3/4 cup eggs
• 1 cup sunflower oil
• 3 tbsp 0.4º olive oil
• 1 tsp g Dijon mustard
• 1 tsp Sherry vinegar
• 1 tsp salt
• 1 1-pint ISI foaming canister
• 1 N|2O cartridge
• For the pink grapefruit segments:
• 1 12-oz pink grapefruit
• To finish:
• 0.4 º olive oil
• salt
• icing sugar
• Maldon salt
• virgin olive oil
• 4 fresh tarragon leaves

Details

Servings 4

Preparation

Step 1

For the neutral pil-pil:
1. Put the drained and rehydrated gelatin into a metal bowl and dissolve it.
2. Drizzle the 0.4º olive oil into the bowl until the oil is thickened by the gelatin (pil-pil).

For the asparagus:
1. Break off the woody part of the asparagus stem.
2. Cut the asparagus 4" below the tip.
3. Cook the stems in salted boiling water for 3 or 4 minutes.
4. Freshen in salted iced water. Drain and liquefy. Keep the juice on one side.

For the hot mayonnaise:
1. Place the ingredients in a bowl and mix using a hand beater.
2. Strain and fill the canister using a funnel.
3. Foam.
4. Keep the canister warm in a bain marie at 160ºF. Shake every 15 minutes so the egg does not set.

For the pink grapefruit segments:
1. Cut off the upper and lower ends of the grapefruit until you reach the segments.
2. Peel the fruit so that you reach the flesh and there is no trace of the skin or pith, without altering the initial shape of the fruit.
3. Use a really sharp knife to separate the segments from their membranes.
4. Cut off the ends of the segment, so that you only have the central part. Cut it into ¾" pieces.

Final Steps & Preparation:
1. Season the asparagus with salt and fry them in a 0.4º oil in a non-stick frying pan without browning them. Add the liquefied asparagus juice and baste the asparagus in their juices for 3 or 4 minutes, which is long enough to cook the asparagus.
2. Add the pil-pil to the sauce to thicken it and season with salt.
3. Sprinkle a little sugar in a non-stick frying pan and caramelize the sugar. Add the grapefruit segments and lightly caramelize on each side.
4. Arrange the asparagus on the dish, drizzle with the asparagus pil-pil and place a grapefruit segment on one side.
5. Sprinkle a pinch of Maldon salt on the grapefruit, a little virgin olive oil and a small tarragon leaf.
6. Put a little hot mayonnaise between the asparagus and the grapefruit.