Asparagus
with Morels
By Executive Chef Jean
George Vongerichten
Jo Jo and Vong, Manhattan, NY
Hollandais
Sauce Ingredients:
2 Egg Yolks
1 tspn. Lemon Juice
Salt
2 tbsn. Water
2 tbls. Butter (softened)
Method:
Place the yolks in a bowl atop a pot of simmering water.
Add a pinch of salt; place over hot water or extremely
low heat, whisking constantly, until light, foamy, and
slightly thickened. Remove from the heat and stir in the
butter. Return to the heat and continue to whisk until
the mixture is thick and bright yellow. Add the lemon
juice, season with salt.
Morels
Ingredients:
1 tbls. Butter
1 Shallot (diced)
4 tspn. Heavy cream
2 tspn. Vin Jaune
8 oz. Morels
Method:
Sweat shallots in butter, add morels and cook them through.
Add heavy cream, boil all together, add Vin Jaune, salt,
pepper and finish with 4 tbs. hollandaise sauce. Serve
it on the side.
Asparagus:
4 Jumbo Asparagus (peeled , per order)
2 lbs. Pencil Asparagus (unpeeled)
1 tbls. Butter
Method:
Trim pencil asparagus then juice half of them. Slice the
other pound then cook and shock it in ice water. Puree
in a blender. Heat the asparagus puree with asparagus
juice and 1 spoon of butter while you are cooking the
jumbo asparagus in water (doneness to taste). Trim asparagus
to fit plate. Serve morel sauce over asparagus. |
