Quenelle of asparagus, parmesan and chives
Instructions
05936 QUENELLE of ASPARAGUS, parmesan and CHIVES for 6 PEOPLE INGREDIENTS 1, 6 kg of green asparagus, 2 tablespoons sugar, 4 or 5 leaves of salad, spinach 200 g of grated Parmesan cheese 30 g Parmesan cheese, in one piece, 120 g butter, 12 stems of chives, minced 1 white pepper 4 tablespoons coarse salt, 1 pinch of salt to boil 4 quarts of water in a large pot with salt, sugar and 10 g of butter.
Delete the hard part of asparagus, with a Pocket knife.
Scrape the leftover piece of stem and wash them.
Immerse them in the pot and you resume boil.
Cook for about 8 minutes should be tender but still al dente.
Drain with slotted spoon and place on a towel to dry.
Keep aside a fourth and blend the other with spinach washed and dried.
Place the puree in a pan and let thicken for 10 minutes over low heat, stirring, it should not brown.
You soften the butter and cut it into small pieces, put it in a bowl and knock it for 10 minutes with a wooden spoon, until it becomes a cream.
Add grated cheese, salt, pepper, half amount of chives cut into pieces and puree of asparagus, a little at a time, always with the spoon.
You must obtain a creamy mixture, but hard, if you need to add more Parmesan.
Keep the bowl in the refrigerator for 2 hours.
Slice remaining asparagus in half vertically and brush with 10 g of melted butter.
Collect the mixture of asparagus with a wet spoon in warm water, with the help of another spoon slide it onto a serving dish, getting the quenelle.
Place the asparagus means quenelle, some cut up, decorated with the remaining chives and Parmesan wafer-thin slices cut and serve.
A SPECIAL SAUCE Wash and remove the rind of an orange dogwood, without affecting the white part.
Spremetela and strain the juice through a strainer, close-mesh net.
Let thicken the juice in a pan, until reduced by half, insaporitelo with salt and white pepper and let it cool.
Add 100 ml of cream and beat with a fork until you have a smooth sauce.
Meanwhile, cut the peel of the Orange fillets with a pair of scissors and cook for 2 minutes in boiling water.
Drain and dry.
Sprinkle them on the preparation and garnished the dish with drops of sauce.