Chilled Essence of Green Asparagus with Truffle Asparagus Salad on Herbed Croute

A part of the food fest at Pride Hotels, Pune, this unique blend of chilled essence by Chef Aman Tandon is perfect to add a twist to the current Wedding season. Anyone who doesn’t like soups will be in for a surprising burst of flavour when they try a Chilled Essence of Green Asparagus with Truffle Asparagus Salad on Herbed Croute. This wedding season give this special recipe by Chef Aman Tandon a go! It is sure to be loved by family and friends alike.

Ingredients:

Asparagus: 3 Bunch and the Trimmings.

Onions: 1 Ea

Olive oil: 3Fl oz.

Chicken stock: 3 Pints

Cream Fresh: 1 Pint.

Truffle oil: Few drops

Brioche bread: ¼ of a loaf

Herbed butter: 2 Tbsp

Shave fresh asparagus spears: For Garnish.

Chervil sprig: For Garnish.

Salt: To Taste

White Pepper Powder: To Taste

Procedure:

Soup

Sauté onions in olive oil add asparagus and simmer with chicken stock.
Season with salt and pepper and blend in a jar blender, strain with chinois
Return strained mixture in a pan, add cream, and check the consistency and chill.

Salad

Shave fresh asparagus spears, cut into juliennes, season, and add olive oil & a hint of truffle oil
Cut thin baton shaped croute from brioche bread rectangular in shape of 2 inches by ½ inch, apply herbed butter & toast.

Presentation:

Pour the soup in the miniature sauce pan, Arrange the baton shaped croute near the handle of the miniature sauce pan, resting on its rim, as shown in the photograph. On the left, garnish with truffle asparagus salad and a sprig of chervil.

China Used:

E40m-1 Miniature Round Sauce Pan White (Revol)

Let us know how you would like to give this recipe a try in the comments below. Catch our series of recipes from the Pride Hotel food fest, every Wednesday, exclusively on Soulbyweekly!