Grilled green asparagus, creamy potatoes with walnuts, thin slices of Comté cheese and arugula
INGREDIENTS
- 16 asparagus green
- 100 gr of Fine Ratte or Grenaille (potatoes)
- 100 gr of 40% cream
- 30 gr of walnuts
- 8 thin slices of old Comté
- 2 dl of chicken broth
- 1 dl of poultry juice or veal stock
- Rocket
- Salt flower, Pepper
- Olive oil
- Nut oil
- Fresh grated nutmeg
- Black balsamic vinegar
PREPARATION
Preparation of the creamer potatoes :
Peel the potatoes and put them in a saucepan, covering them with salt water. Cook and add the cream when cooking. Cooking done, mix everything with the nuts (if the cream is too thick, add a little broth
poultry). Add salt, pepper and a drizzle of walnut oil.
Preparation of asparagus :
Peel the asparagus and put them in a large amount of boiling salted water (between 1 to 4 min depending on the size). Drain and cool with cold water (to keep asparagus 'al dente'). Let them cool and drain them again. Mop them up, oil them lightly and then grill them.
Preparation of poultry juice:
Heat the poultry juice and add a hint of grated nutmeg. Drizzle lightly with a knob of butter using a whisk.
Preparing the rocket:
Clean, wash and squeeze the rocket. Season with salt and pepper. Add a drizzle of olive oil and a fillet of the 2 vinegars (black and white).
