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Mikado of green asparagus from Pertuis served warm: mousse with walnut oil.

(par Jean-Marc Bonzo, chef au Clos de la Violette, à Aix-en-Provence)

Ingredients (for four servings):

  • 24 large asparagus spears
  • Crème aux noix: 60 gr shelled walnuts, 2dl fresh cream
  • Mousse: 1 spoonful English mustard, 2 egg yolks, 2dl walnut oil, 1 dl whipped cream, 1 teaspoonful Sherry vinegar, salt, pepper, Guérande salt
  • Dressing: 1 dl walnut oil, 2 spoonfuls balsamic vinegar, salt, pepper
 
Asparagus:
Cut the end of the spears so they are approx. 16 cm long. Peel the white part of the spears. Tie asparagus spears into bunches of six and plunge into a pan of salted boiling water for approx. 8 minutes. Drain on a clean cloth.
Crème de noix:
Dip the halved walnuts into a pan of cold water and bring to the boil. Drain the walnuts and cook gently with the fresh cream. Mix and serve. Add salt and pepper.
Mousse:
Make a mayonnaise using walnut oil and delicately incorporate the whipped cream.
Dressing:
Mix the salt and the pepper into the balsamic vinegar and whisk the walnut oil.
Dressage:
Place the cream de noix on the plate, and then, carefully place the warm asparagus spears en Mikado. Add the dressing and serve the mousse separately in a sauceboat.
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