Pile of White Asparagus, Clos des Iles, Le Brusc, Cote d'Azur, Var, France
Photographic Print
Karlsson, Per
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La Belle Cuisine
Asparagus
- The Royal Vegetable
Fine Cuisine with Art Infusion
"To
cook is to create. And to create well...
is an act of integrity, and faith."
Johann Lafer's Warm Asparagus
Salad
with Crawfish
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“The Germans are crazy about asparagus,
which shows their good sense.”
~ Jane Grigson, Book of European
Cookery
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A Bunch of Asparagus, 1880, Formerly in the Collection of Painter Max Liebermann
Giclee Print
Manet, Édouard
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La Belle Cuisine
Johann Lafer's Warm Asparagus Salad
with Crawfish
Crawfish:
1 carrot
1 stalk celery
1/2 leek
2 shallots
1 garlic clove
2 tablespoons butter
3 bay leaves
10 whole black peppercorns
1 cup dry white wine
Salt
24 live crawfish
Ice cubes
Salad:
1 tomato
2 shallots
1 ounce hazelnuts
1 lemon
2 heads Boston lettuce (use hearts only)
1 1/2 pounds white asparagus
1 1/2 tablespoons butter
Salt
Freshly ground white pepper to taste
6 tablespoons aged balsamic vinegar
1/4 cup plus 1 tablespoon hazelnut oil
1/2 bunch chervil
Clean, trim and coarsely chop the carrots, celery, leek, shallots
and garlic
and sauté them in the butter. Add the bay leaves and peppercorns. Deglaze with
wine, reduce slightly and add 5 cups water. Add salt to taste and boil 10 minutes. Little
by little, add the crawfish, head first, to the boiling stock, and cook them for 2
1/2
minutes. Remove the crawfish with a slotted spoon and place them immediately in a large
bowl of ice water to stop the cooking process. Peel the crawfish: first break off the
head, then squeeze the body
and bend the shell toward the tail until the shell cracks
open. Remove the
shell. Make a shallow cut along the back and devein the crawfish.
Refrigerate them covered with plastic wrap.
For the salad: Peel the tomato, quarter it and squeeze out
the seeds, and
dice it. Chop the hazelnuts. Peel the lemon and remove the membrane that
separates the segments of the lemon. Wash and trim the lettuce. Peel the asparagus and cut
each spear diagonally into 3 pieces. Melt the butter in a
large skillet. Add the asparagus
to the skillet and sauté it, stirring, about 5 minutes.
Season the asparagus with salt and pepper. Remove the asparagus
from the skillet with a slotted spoon, drain it well on paper towels and set it aside. Add
the shallots and hazelnuts to the skillet and sauté them in the butter. Deglaze with
balsamic vinegar and reduce somewhat. Stir in the hazelnut oil. Add the asparagus to the
skillet mixture, stirring. Then gently add the diced tomato, lemon, and crawfish. Heat
this mixture over low heat until it is just warm. Arrange the hearts of lettuce on serving
plates, place the warm asparagus
salad atop the lettuce, garnish with chervil and serve
immediately.
4 to 6 servings.
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