White asparagus with lemon confit and beurre blanc | Recipe | V-ZUG United Kingdom
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Cooking tools:
- Vacuum sealer
- Vacuum bag
- Blender
- Fine-mesh sieve
- Cheesecloth
- Oven
- Stove
- Kitchen scale
- Measuring spoon
- Peeler
- Saucepan
- Chef's knife
- Cutting board
- Microplane
- Plate
Ingredients
- 5 lemons
- water
- 30 g preserving sugar
- 1 tbsp runny honey
- ¾ tsp salt
- Some pepperoncino
- 125 ml rapeseed oil
- 100 g tarragon
- 200 g butter
- 500 g white asparagus
- 2 tsp sugar
- 1 tsp salt
- Some butter
- 3 shallots
- 10 g ginger
- 60 ml white Vermouth (e.g. Noilly Prat)
- 60 ml white port wine
- 50 ml white wine
- 650 ml vegetable bouillon
- 300 g white asparagus
- 220 g butter
- 1 lemon
- Some salt
- Some pepper
- 40 g almonds
- 2 sprigs of tarragon
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