Featured Candles, Candleholders & Oil Lamps
Featured Soft Goods
Featured Chain Fitter Series
SUMMER OF GLASS: YOSHIHIRO NISHIYAMA 西山芳浩
Say it in Stone: Mirjam de Nijs
Featured K.H. Würtz
Featured Kaneko Kohyo
THE TRANSCENDENCE OF STONE: Mirjam de Nijs
Log in to see your items whether you're shopping on your phone, tablet or computer.
White asparagus, sliced almonds in brown butter
Recipe for 4 people
16 white asparagus
4oz sliced almonds
8oz unsalted butter
1 bunch chervil ( 4 tbsp of chopped chervil )
Fine sea salt
Freshly cracked white pepper
Dijon mustard- 2oz
Red wine vinegar- 3 tbsp
Grapeseed oil- 5oz
Fine sea salt- ½ tsp
Freshly ground white pepper-
Bring a large pot of salted water to a boil.
Peel thoroughly the asparagus, insisting on the lower part to make sure you remove all the inedible parts of it (thick and chewy). You should see the more tender part appear as you peel them. Cut 1 inch at the bottom of each asparagus. Rinse them then attach them by 4 with some twine. Make sure to cut a rather long piece of twine in order to be able to tie the top and the bottom of the asparagus together. Keep them aside until you are about 20 minutes from serving the table.
Melt the butter in a large pan and cook it until slightly brown, add the sliced almonds, one tsp of salt and give them a nice color as well. Put aside.
Cook the asparagus in the boiling water for 8 minutes. Remove from the water and place them on a cloth on a large flat tray to absorb any excess of water. Remove the cloth and roll all the asparagus in 5 tbsp of the mustard vinaigrette.
Place them hot on a long rectangle dish or on each plate.
Reheat the butter and almonds until it is bubbly, press all the juice from the lemons in the butter and finish by adding 4 tbsp of the chopped chervil.
Pour the butter and almonds over the asparagus and sprinkle the last tbsp of chervil over them.