Europe 1 12:28 p.m., April 09, 2022
Every Saturday in the Table des bons vivants, Laurent Mariotte, his columnists and his guests share their best recipes with us.
Ingredients for 3 people
6 green asparagus
2-3 sprigs wild garlic
2 lemons
3 eggs
100g of county
50g of sugar
100g walnuts
yellow wine
vinegar salt
Start with the sabayon.
Make a bain-marie with a pot of hot water.
In a container, pour the egg yolks and whisk them.
When the mixture becomes frothy, add the grated Comté cheese.
Place in a siphon.
The lemon condiment.
To make the lemon paste, finely chop the lemons.
Blanch them.
Add water to height and sugar.
The walnut condiment.
Mix the nuts.
Add yellow wine to height, a dash of vinegar and salt.
Blanch the asparagus.
Let the water evaporate so that they color a little.
Add wild garlic.
Dress the plate with the asparagus, condiments, fleur de sel and the siphon of Comté sabayon.