Asparagus, Almond, Citrus Recipe by Pascal Barbot
Today - recipe of asparagus with almonds and citrus by chef Pascal Barbot, from L’Astrance restaurant, one of the pioneers in the plant-based and vegetable-run restaurants of the world.
Ingredients for 4 people:
Citrus muslin
- 350g of cedrat pulp
- 25g of grapefruit
- 5cl of citrus syrup
- 60g of butter
- 4 ml of lemon juice
- 5cl of almond milk
- 1 tsp. of olive oil
- 1 knife tip of xanthan gum
Asparagus
- 8 large green asparagus
- salt to your taste
Caramelized almonds
- 60g of sugar
- 100g of almonds
Finishing and dressing
- 2 tsp. of bitter orange marmalade
- Candied citrus
- Basil
- Butter
- Cumin
- Edible flowers for decoration
- Oregano
- Salt to your taste
Preparation:
Citrus muslin:
Blanch the cedrat pulp 3 times, then dry it in the dehydrator. Cold fry the grapefruit in a vacuum bag with the citrus syrup. Cut the very cold butter into small pieces. Mix with the help of the Thermomix the cedrat pulp and the candied grapefruit. Add the rest of the ingredients, mix again and pass through the Chinese cheesecloth. Keep all cool in a piping bag.
Asparagus:
Cook the asparagus in salted boiling water. As soon as it’s ready, leave it for now.
Caramelized almonds:
Make a dry caramel with the sugar. Add the almonds and separate them well after they have been caramelized with sugar. Let the substance cool before crushing it into the pieces.
Finishing and dressing:
In a frying pan, pass the green asparagus for a few moments in butter. Season them with oregano, basil, cumin and fleur de sel. On a plate, place 2 asparagus on the head. Harmoniously arrange a quenelle of bitter orange marmalade, caramelized almonds, some flowers and candied citrus zest. Finish with the citrus muslin.
P.S. Asperges, amande, agrumes - is one of the signature plates of L’Astrance restaurant in Paris. Pascal Barbot was one of the first worldwide chefs to receive the recognition thanks to his natural, seasonal and vegetable influenced cuisine without any meat in the carte.
Original recipe is taken from his cookbook “L’Astrance: a cook’s book” written by chef Pascal Barbot himself together with Christophe Rohat in 2012.
Aline Borghese is an international journalist and critic of haute cuisine.
A graduate of the culinary schools of the Ritz Escoffier, Ecole de cuisine Alain Ducasse, La Cucina Italiana. Champagne and wine sommelier, cocktail enthusiast, gastronomic consultant and simply Bohémienne Affamée.
