White asparagus from Landes with Maltaise sauce and mixed herbs jus
Menus are made to match the month. Some of Hong Kong's top chefs serve up their favourite seasonal recipes
Sebastien Ehret
Chef de cuisine
Restaurant Petrus, Island Shangri-La
Ingredients
28 stalks of white asparagus from Landes, France
30g butter
Maltaise sauce
50ml white wine
50ml Xeres vinegar
2 egg yolks
2 oranges
200g clarified butter
2g white pepper, crushed
salt (a pinch)
Mixed herbs jus
1 bunch basil
1 bunch parsley
1 bunch tarragon
extra virgin olive oil
Method
Wash and peel the asparagus and cook in boiling salted water for eight minutes, keep in container with ice water
Realise the mixed herbs jus with all the ingredients
Realise the Maltaise sauce with all the ingredients.
Reheat the asparagus in a hot pan with the butter
On a plate, arrange the asparagus, mix sauce with herbs jus and Maltaise sauce, then serve.
(Makes four servings)
Roast green asparagus with parmesan and black truffle, light veloute and veal jus
Ip Chi-cheung
Chinese executive chef
Shang Palace, Kowloon Shangri-La
Ingredients
28 stalks of green asparagus
1 small Savoy cabbage
50g grated parmesan cheese reggiano
30g black truffle chopped
extra virgin olive oil
a little salt
a little pepper
a little butter
a little cream
1 white onion
400ml chicken stock
50ml veal jus
Method
Wash and peel the asparagus. Cut off the stalks of each about 6cm and keep 300g of the ends.
Cook the tips in boiling salted water for five minutes and keep in a container of iced water.
Blanch four cabbage leaves for a minute and dry in an oven at 80 degrees Celsius until crispy.
Slice all the asparagus end-cuts thinly.
Chop the onions.
Heat a large saucepan, add olive oil, saute the onions for one minute, add the asparagus slices and cook for another minute. Add 300ml of chicken stock and raise heat. Mix the sauce in a food processor, add the cream and strain it through a fine-meshed sieve. Keep aside.
In a large frying pan roast the asparagus tips with olive oil and butter until light brown.
Season and add the parmesan and black truffle.
Mix and remove from the stove.
Reheat the asparagus sauce and veal jus in separate saucepans.
Arrange the asparagus on a plate with the sauce and veal jus and top with the cabbage leaves
Add a few drops of olive oil.
(Makes four servings)
