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White Asparagus, Pata Negra Ham & Champagne Mousseline

This is a dish I pretty much came up with as I went along, and one that turned out a little more lavish and complicated than expected. You can easily simplify and cheapify this dish by leaving out the Champagne component and cutting out the step in which the cream is infused with asparagus peelings. You can also leave out the cream for a lighter version, but then you'd be a monster.
Course Appetizer
Cuisine French
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Author Johan Johansen

Ingredients

For steamed asparagus and browned butter sauce:

  • 8-12 large white asparagus
  • One handful of hazelnuts roughly chopped
  • 50 grams of butter

For Sauce Mousseline:

  • 250 milliliters of Champagne or other dry sparkling wine
  • 250 milliliters of heavy cream
  • 200 grams of butter melted
  • One large shallot
  • One large egg yolk
  • Salt and pepper to taste
  • Freshly squeezed lemon juice to taste

For ham component:

  • 4-8 slices of Pata Negra ham substitute Parma Ham for a less posh and more affordable experience

Instructions

Opening movements:

  1. Cut the fibrous bottoms off the asparagus. Reserve the bottoms
  2. Using a vegetable peeler, carefully peel asparagus starting from the head and moving towards the bottom. Reserve peels.
  3. Wrap asparagus in a damp piece of kitchen towel or similar, put in a plastic bag and put in the fridge until ready to use.
  4. In a small sauce pan add asparagus peelings and bottoms, pour in cream, turn heat on to low and slowly bring cream to a gentle simmer.
  5. Once simmering, leave to simmer for about fifteen minutes, then turn off heat and let cool.
  6. Once mixture is cool, strain into a suitable container. You'll probably be left with about 200 milliliters of asparagus infused cream.

Making the sauce:

  1. In a sauce pan, dump the shallot along with the Champagne, turn heat to medium and bring to a boil.
  2. Gently boil Champagne mixture until reduced by at least 2/3, kill the heat, strain out the shallots and return liquid to the sauce pan to cool.
  3. Once liquid has cooled to room temperature or there about, add the egg yolk turn burner on to the lowest possible setting and start whisking the egg yolk.
  4. Whisk yolk for about a minute until light and fluffy, then start gradually whisking in the melted butter. Go a few drops at the time for starters, then gradually start pouring at a slow, steady stream all while whisking constantly. Basically as if you were making a mayonnaise or Bearnaise.
  5. When all the butter has been incorporated, stir in a bit of salt, freshly ground pepper and lemon juice followed by about 100 milliliters of the asparagus infused cream.
  6. Allow sauce to warm through slowly, but kill the heat before the eggs even think about curdling, taste again for seasoning - it may need more salt, pepper and lemon.
  7. Keep sauce pan on the warm burner to keep sauce warm while you steam the asparagus.

Making the asparagus:

  1. In a non-stick pan over medium heat, add a small knob of butter and let melt. Once melted, add the asparagus, sprinkle generously with salt and fry for a minute or so, turning every now and then.
  2. After about a minute, add a splash of water to pan and let the asparagus steam for a few minutes.
  3. The asparagus are done as soon as they're tender and give way easily to the teeth of a fork,
  4. As soon as this happens, move them to a plate and cover to keep warm, add remaining butter to the pan along with the hazelnuts and cook for a few minutes till butter is nicely browned and a wonderful nutty, toasty aroma fills the kitchen.

To serve:

  1. Lay a couple of asparagus per diner on a plate, spoon over some of the hazelnut browned butter and a few nuts.
  2. Put a slice or two of Iberian ham next to the asparagus.
  3. Generously add Sauce Mousseline on the side.
  4. Serve with Champagne, other bubbly or a crisp white Riesling or Sauvignon Blanc.

Recipe Notes

If you're any good with math and attention to detail, you may realize that we used only half of the asparagus infused cream. You could use more if you like, or you can save the remainder. It makes for a kicking addition to a cream of asparagus soup!