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.