This delicious recipe for grilled green asparagus is a creation of Adeline Borra, Terroirs by Adeline eco-ambassador of Revol > discover it on her Instagram account.
Recipe for 4 people
For the hummus
- 1 can of white beans (250g)
- 10 wild garlic leaves
- 1 pinch of salt
- 1 teaspoon of Dijon mustard
- 2 large spoonful of sesame paste (tahini)
- 1 lemon (juice)
- 30ml olive oil
- 1 Case of bean water (liquid from the box)
- 3 Sarawak peppercorns
- 1 large pinch of ground cumin
For the pesto
- A handful of basil
- 1 large handful of fresh spinach
- 10 cases of olive oil
- A handful hazelnuts
- A handful parmesan
- 1 pinch of salt
- 1 bunch of asparagus
- 25g of butter
For the hummus, drain the canned white beans. Clean and pat dry the wild garlic leaves. Place everything in the bowl of a food processor, then add the rest of the ingredients. Mix for several seconds until you obtain a smooth and homogeneous purée. Taste the hummus, then adjust the seasoning with salt and pepper if necessary.
For the pesto, in a blender mix the basil, spinach, hazelnuts, parmesan and whisk in olive oil. Salt and pepper according to your taste.
For the grilled asparagus, sort them by removing the tough ends. Fry them over medium heat in butter for 5 minutes on each side. If you want to cook them the “Alain Passard” way, it’s quite long but so good. It involves cooking the asparagus vertically in a bunch in a sauté pan, basting it with hot salted butter and raising the heat in the barrel of the asparagus. This makes it possible to obtain a cooking gradient: the bud will be raw-hot, the heart, crunchy and the heel, candied.
Using a vegetable peeler, remove the skins from the asparagus and run them under running water. Recreate the boot by tying them in small bundles. In a saucepan or sauté pan, place the butter and add the bundle or bunch of asparagus vertically. Leave to cook for 45 minutes over very low heat, basting regularly with a spoon with the hot butter. To serve, position a nice spoonful of hummus, place a few stalks of grilled asparagus and finish with a few presto tips of edible flowers and parmesan petals
Pair it with Chassagne Montrachet or Saint Veran wine.
The asparagus are presented on a plate from the Equinoxe Blanc collection.
Finish your dinner with a delicious Panna Cotta with strawberry and rhubarb coulis.