breakfast
33% whipping cream
Crispy asparagus with goat cheese and black truffle sauce
Ingredients
Asparagus
100 g
Goat cheese and black truffle sauce
80 g
Goat cheese
15 g
Black truffle
3 g
White truffle oil
5 g
Tempura flour
20 g
Panko breadcrumbs
15 g
Soy sauce
15 ml
Shallots
5 g
Dry white wine
30 ml
Butter
10 g
Method of preparation
- Prepare the asparagus: take tempura flour, dilute it with water and soy sauce until it reaches the consistency of a sauce, and then dip the asparagus in it. Then coat it with panko breadcrumbs and fry in deep fryer for one minute. Remove and place on a napkin to remove excess fat.
- Prepare the sauce: lightly sauté finely chopped shallots in butter, then add wine and reduce until the alcohol evaporates. After that, add cream, a little grated goat cheese, and black truffle. Cook until the sauce reaches the desired consistency.
- Pour the sauce into a plate, add crispy asparagus, grate a little cheese and truffle, and season with a few drops of truffle oil!
