Asparagus Royale

By Guillaume Brahimi

INGREDIENTS

Serves 4

PUREE

500g asparagus- finely sliced

50g eshallots- finely sliced

100g unsalted butter

125ml chicken stock

ROYALE

300g asparagus puree

100ml liquid cream

1 egg

2 egg yolks

Salt and Pepper

DRESSING

40g Mariginiup WA truffle – finely chopped

½ small birds eye chilli- finely chopped

10g eshallots – finely chopped

2TB chicken stock

1TB extra virgin olive oil

12 cooked yabbies- peeled

PUREE METHOD

1. Melt butter in a saucepan over medium heat

2. Add the eshallots and cook until soft and translucent

3. Add asparagus and cook for 5 minutes

4. Add boiling chicken stock and boil for 1 minute

5. Remove and puree, then pass through chinos into a bowl.

6. Place bowl into an ice bath

ROYALE METHOD

1. Combine ingredients and place into 4 soup bowls.

2. Cover bowls with cling film and cook in a steam oven on 80° for 16 minutes.

3. Remove from oven, remove cover and allow to cool

DRESSING METHOD

1. While Royale is cooking

2. Heat oil in saucepan, cook chilli and eshallots until eshallots are soft and translucent.

3. Add truffles and cook for a further 1 minute

4. Add stock and cook for another minute

5. Set aside to cool

ASSEMBLY

1. Spoon the dressing evenly over the 4 bowls

2. Place 3 yabbies in the centre of each bowl

3. SERVE