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Home Dill With Garlic

Asparagus Salad With Seared Foie Gras Recipe Recipe

Ingredients

How to make it

  • Method
  • Using a paring knife, remove any green parts (gall) from the foie gras; slice diagonally into 4 thin escalopes about 1.5 cm thick; set aside in the refrigerator;
  • peel the white asparagus; cook for about 10 minutes in boiling salted water; keep warm in its cooking water;
  • heat a non-stick pan and quickly panfry the foie gras escalopes (seasoned with salt and pepper) for about 1 minute on each side; drain and keep warm;
  • off the heat, deglaze the pan with the wine vinegar and the white stock; season with salt and pepper; strain the liquid and correct the seasoning.
  • Presentation
  • remove the asparagus from the hot cooking water; halve and arrange in a fan shape in the centre of 4 plates;
  • place a slice of hot foie gras on the asparagus; spoon the sauce over the asparagus tips;
  • sprinkle with chervil and serve immediately.
  • url: http://www.theworldwidegourmet.com/recipes/asparagus-salad-with-seared-foie-gras/

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The Cook

hopscotch CA

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