Breaded Green Asparagus with Scalded Milk Foam

By corlear

Ingredients

• For the breaded asparagus:
• 36 wild green asparagus
• 1 baguette, oven-ready and frozen
• For the noisette butter:
• 1 tbsp butter
• For the scalded milk foam:
• 1/2 cup sheep's milk, scalded
• For the black truffle oil:
• 1/2 cup sunflower oil
• 3/4 oz black truffle
• salt
• To finish:
• 0.4 º olive oil
• salt

Details

Servings 4

Preparation

Step 1

For the breaded asparagus:
1. Cut the baguette into squares, remove the crust and make rectangles that are 3" long and ¾" wide.
2. Use a meat slicer to cut 12 bread slices lengthwise, which should be 1/10" thick.
3. Cut the asparagus into pieces from the tip and peel.
4. Wrap each asparagus in a slice of bread, leaving the tips pointing out.
3. Cut the asparagus tip so that it has a 2" stem, without counting the tip.
4. Wrap a slice of bread around the stems of bunches of three asparagus. You should have 12 involtini consisting of 3 asparagus each.

For the noisette butter:
1. Place the butter in a pan over a medium heat. When the butter is golden brown, remove from the heat and sieve.

For the scalded milk foam:
1. Place a Paco Jet container in the freezer, making sure that it does not freeze.
2. When it is just about to freeze, process in the Paco Jet (just when you are about to serve the dish). If it is too flat, process in the Paco Jet again.

For the black truffle oil:
1. Blend the oil with the truffle in the food processor and season with salt.
2. Use a spoon to press the mixture through the sieve.

Final Steps & Preparation:
1. Brown the asparagus involtini in a little oil in a frying pan until the bread is crunchy. Season with salt.
Transfer to a piece of kitchen paper.
2. Process the scalded milk in the Paco Jet. Arrange the asparagus involtini in steps at the end of a plate. Place a quenelle of scalded milk foam at the other end.
3. Drizzle the asparagus tips with the truffle oil.
4. Drizzle a teaspoon of noisette butter around the foam.