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: mix the tempura flour with water and soy sauce until it reaches a sauce-like consistency, dip the asparagus in it, then coat with panko breadcrumbs and deep-fry for one minute. Remove and place on a paper towel to drain excess oil.
- Prepare the sauce: lightly sauté finely chopped shallots in butter, then add wine and reduce until the alcohol evaporates, then add cream, a little grated goat cheese, and black truffle. Cook until it reaches a sauce-like consistency.
- Pour the sauce into a plate, arrange the crispy asparagus on top, grate a little cheese and truffle over it, and finish with a few drops of truffle oil.
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