|Warm Jordan Valley Asparagus
with Truffle fondue and a Morel mushroom Sauté
FOR THE ASPARAGUS
Asparagus –Peeled and trimmed to 41/2 inches
1 Tbsp. butter
Salt to taste
1 Liter of Water
Place all ingredients in saucepan and bring to boil; simmer over med-high heat for 2 minutes or until asparagus are tender., drain
FOR THE FONDUE
250ml 35% cream
150g of fontina cheese-grated
1 tsp. of truffle oil
½ bunch chives - sliced
6 shallots – diced finely
salt and pepper to taste
nutmeg and lemon juice to taste
In a small saucepot place shallots and Riesling. Reduce slowly until approximately 1 Tbsp of liquid remains. Add 35% cream.
Bring to boil and simmer for 2 minutes.
Strain the cream sauce and add the Fontina cheese and truffle oil.
Season to taste with salt, pepper, nutmeg and lemon juice.
FOR THE MUSHROOMS
1 tbsp. butter
1 lbs. Morel mushrooms
3 shallots finely diced
½ bunch of tarragon-picked
1 tbsp sherry vinegar
salt and lemon to taste
With a clean pastry brush, meticulously clean the mushrooms of dirt, pine needles and any other evidence of forest wildlife you may encounter on them.
In a large cold frying pan place cold butter, cold mushroom and begin sautéing over high heat—do not disturb the pan during this process. We want as much steam as possible to escape lest the mushrooms become soggy.
Add shallots and continue to sauté for another 2-3 minutes.
Deglaze with sherry and add tarragon leaves.
1) Arrange 4 pieces of asparagus on a warm plate in fan-like configuration
Spoon 3-4 Tbsp of mushrooms over the bottom two thirds of asparagus.
Nap 2 ounces of fondue over mushrooms and drizzle 1 Tbsp around plate.
Garnish with chives and frisee leaves.