1jFcIgP

METHOD:
Dice the mushrooms and onions as small as you can
Sweat your onions or shallots in the butter and then add the
mushrooms and port and finally the cream
Cook out until pasty
INGREDIENTS:
Chaud froid of asparagus
24 wild asparagus (thin and long)
20g butter
METHOD:
Bring a litre of water to a boil with a pinch of salt and dip 12
asparagus for 1 minute
Drain and allow to cool off on a plate (do not put in cold water)
Put the butter in a pan on low heat and pan-fry asparagus until
a nutty scent comes off them
INGREDIENTS:
Mornay sauce
100ml thick cream
15g Parmesan, grated
2 egg yolks
salt and pepper, to taste
METHOD:
Bring the cream to a boil, add the cheese and stir until completely
melted
Take off the heat, add the egg yolk and stir until smooth
and thickened
Season to taste
INGREDIENTS:
Water vinaigrette
salt and pepper, to taste
10ml balsamic vinegar
100ml olive oil
20ml water
METHOD:
Mix everything together with a fork
TO SERVE:
Work your way around the plate with the hot and cold asparagus in a
fan shape, hot overlapping the cold. Place the ravioli in the middle and
drizzle the cream and vinaigrette around. Place the chives and herbs
on the asparagus. Tip: Get your timing right so that every ingredient
arrives on the plate at the right moment.
main courses 42