Their low calorie content and high vitamin content and purifying qualities make wild asparagus an ideal accompaniment to your main dishes. This recipe for watered asparagus with a version of the French “rouille” sauce is perfect as a garnish for your fish dishes.
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Ingredients
For the French sauce
- 1 medium egg
- ½ teaspoon of sweet paprika
- 8 strands of saffron
- 15 ml lemon juice
- 30 ml fish stock
- 1 clove of garlic
- ½ teaspoon of salt
- 200 ml olive oil
- 50 ml sunflower oil
For wild asparagus
- 300 g wild asparagus
- 1 dash of olive oil
- 1 pinch of coarse salt
Instructions
For the French sauce
- Put the whisk accessory in place and place a medium sized egg in the glass, taking care not to drop any shells.
- Use the measuring glass to measure 15 ml of lemon juice without any pips falling out and pour it into the Chefbot’s glass.
- Add 30 ml of strained fish stock to the glass of the Chefbot together with the other ingredients, measured with the measuring glass.
- Chop a clove of garlic with a knife into “brunoise” or small squares and put it with the other ingredients in the Chefbot glass. Salt all the ingredients with ½ teaspoon of salt.
- Mix 200 ml olive oil with 50 ml sunflower oil in a bowl.
- Close the lid of the Chefbot and switch on at speed 3 without time. Open the steam outlet cap and slowly drop the oil mixture into a thread so that the sauce emulsifies. It should not be too dense, but it should not be too liquid either.
- With the help of the spatula, take the mixture out to a container and then put it with the wild asparagus.
For wild asparagus
- Wash 300 g of wild asparagus and cut off the lower end of the trunk (because it is the hardest part).
- Clean the Chefbot from the remains of the “Rouille” sauce and add 1.5 l of water in the glass without any accessories. Program 15 minutes at 120 degrees and speed 0.
- Place the deep steam basket, insert the wild asparagus and close it. Leave to cook for 15 minutes. The asparagus will be crisp with this recipe. If you prefer better done, program intervals of 2 minutes at 120 degrees and speed 0, until they are to taste.
- Serve on a plate with a splash of oil, coarse salt and the French sauce to accompany our dish.