Asparagus Mille-Feuille – Bruno Albouze

By Bruno Albouze · 75 min

Ingredients

Instructions

1. Bake the puff pastry as directed, cut it into 7.5 cm (3-inch) squares, and split each square into two triangles, keeping two per serving warm in a turned-off oven.
2. Trim 30% off the asparagus stems, saving the ends for stock, soup or velouté, then cut the bottoms on a slant and remove the bracts.
3. Boil a pot half full of water with a generous tablespoon of coarse salt, add the asparagus, and cook 3-4 minutes once it returns to the boil.
4. Transfer the asparagus to an ice bath for about 5 minutes, drain, and lay it on paper towels.
5. Clean the oyster mushrooms with a damp cloth or soft brush, rinse quickly if needed and drain, cut off the tough base, and tear larger ones into 2 or 3 pieces.
6. Melt the butter in a heavy pan over medium-low heat, add the shallots and sweat until translucent, about 2 minutes.
7. Add the mushrooms, season with salt and pepper, and sauté for 2 minutes. Add the cream, cover and cook on low for 5 minutes.
8. Drain the mushrooms and keep them aside. Bring the liquid to a simmer over medium heat, then lower to medium-low and reduce, stirring occasionally, for about 20 minutes until syrupy.
9. Off the heat, stir in the Parmesan and then the egg yolk, blend until emulsified, and season with salt and pepper.
10. Return the mushrooms and asparagus to the pan, coat them with the sauce and keep on low heat until serving.
11. Simmer the balsamic vinegar and sugar over medium heat until reduced by half or thick enough to coat a spoon, adding more balsamic if too thick. Use at room temperature.
12. Spoon the creamy mushroom and asparagus mixture onto a warm pastry triangle, top with a second triangle and more filling, then finish with pistachios and balsamic.

Summarized from Bruno Albouze's video. Watch it for the details.

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