Shaved Asparagus, Heirloom Tomatoes And White Truffle Jus
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 bunch
Asparagus (large)2 tbsps
Butter (divided)1 tsp
Shallot (diced)1 tsp
Garlic (diced)110 g
Chardonnay (white)1
SaltDirections:
1
With a sharp peeler, peel the asparagus into long thin strips
2
In a medium saute pan add 1 tablespoon butter
3
When clarified, add the shallots, garlic and herbs
4
When beginning to brown, add the asparagus and deglaze with the white wine
5
Drizzle in the truffle oil
6
Finish with the second tablespoon of butter
7
Place the asparagus in the center of each plate
8
Drizzle the sauce over the asparagus and garnish with the heirloom tomatoes and season with salt and pepper