Asparagus Salad with Seared Foie GrasTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20 minutes
Cooking time: Under 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:74.3 kcal
Proteins:9.7 g
Fats:2.3 g
Carbohydrate:3.7 g
Fibers:0.9 g
Sugar:1 g
Cholesterol:233.8 mg
Sodium:79.9 mg
Calcium:15.8 mg
Energy:164 kcal
Proteins:21.5 g
Fats:5 g
Carbohydrate:8.1 g
Fibers:2 g
Sugar:2.2 g
Cholesterol:515.7 mg
Sodium:176.3 mg
Calcium:34.8 mg
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Asparagus Salad
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
400
g
lobe duck foie gras
24
medium white asparagus
100
ml
white chicken stock
2.5
ml
wine vinegar
sprigs of chervil
salt and pepper
METHOD
- Using a paring knife, remove any green parts (gall) from the foie gras; slice diagonally into 4 thin escalopes about 1.5 cm thick; set aside in the refrigerator;
- peel the white asparagus; cook for about 10 minutes in boiling salted water; keep warm in its cooking water;
- heat a non-stick pan and quickly panfry the foie gras escalopes (seasoned with salt and pepper) for about 1 minute on each side; drain and keep warm;
- off the heat, deglaze the pan with the wine vinegar and the white stock; season with salt and pepper; strain the liquid and correct the seasoning.
Presentation
- remove the asparagus from the hot cooking water; halve and arrange in a fan shape in the centre of 4 plates;
- place a slice of hot foie gras on the asparagus; spoon the sauce over the asparagus tips;
- sprinkle with chervil and serve immediately.
SOMMELIER
An Alsatian wine, e.g., Siegel de Bergholtz Muscat 1996CHEF'S NOTES
The asparagus can be cooked in advance and dressed just before serving.
