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A Bunch of Asparagus, 1880,
Formerly in the Collection of Painter Max Liebermann
Giclee Print
Manet, Édouard
Buy at AllPosters.com
La Belle Cuisine
"Thereupon [after eating a first course of asparagus with marinated
salmon
and realizing that she was in the presence of a very talented
chef and
asparagus specialist] the entire picture changed: Birds
began to sing in the
blooming
chestnut trees before the door, the
sun shone warmly, and, in rereading the
asparagus menu, we
knew that there would be blissful days ahead."
~ Lillian Langseth-Christensen,
Gourmet archives
Asparagus with Dill Cream
and Smoked Salmon
3 pounds fresh white asparagus
1 quart vegetable stock
Salt
1 teaspoon sugar
1 tablespoon unsalted butter
a pinch of freshly grated nutmeg
Dill Cream:
1 large bunch fresh dill
1 cup heavy cream
1/2 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
salt and white pepper to taste
Accompaniments:
8 slices smoked salmon
1 1/4 pounds small new potatoes,
boiled in salt water, peeled
Wash the asparagus, peel it well and break off the tough ends.
Bring the
stock to a boil and add salt to taste, if necessary, sugar, butter and nutmeg.
Add the asparagus and cook until just barely tender, about 15 minutes,
depending on the
thickness of the stalks.
Meanwhile, rinse, drain well, and finely chop the dill.
In a
small bowl, whip the cream, and gently mix in the mustard, lemon
juice, salt and pepper.
Then fold in the chopped dill. Drain the asparagus
well and divide it among 4 serving
plates with 2 slices of smoked salmon
alongside. Serve the Dill Cream and boiled new
potatoes separately.
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