How To Prepare Asparagus #shorts #how #cooking #

By Bruno Albouze · 60 min

Ingredients

Instructions

1. Bake the puff pastry as directed and cut it into 7.5 cm squares, then halve each square into two triangles. Keep the pastries warm in the turned-off oven.
2. Trim 30% off the asparagus stems and cut the bottoms on a slant, removing the bracts. Save the ends for stock.
3. Bring water to a simmer, add a generous tablespoon of salt, add the asparagus and boil 3–4 minutes once it returns to the boil. Move to an ice bath, then drain after about 5 minutes. Lay on paper towels.
4. Clean the oyster mushrooms with a damp cloth or brush, rinse quickly if needed and drain. Cut off the tough base and tear larger mushrooms into 2 or 3 pieces.
5. In a heavy pan over medium-low heat, melt the butter. Add the shallots and sweat until translucent. Add the mushrooms, season with salt and pepper and sauté 2 minutes. Add the cream, cover and cook 5 minutes on low heat.
6. Drain the mushrooms and set them aside, keeping the liquid. Bring the liquid to a simmer over medium heat, then reduce to medium-low and cook about 20 minutes, stirring now and then, until it thickens to a syrup.
7. Remove from the heat, stir in the grated Parmigiano and the egg yolk, then blend until smooth. Season with salt and pepper.
8. Return the mushrooms and asparagus to the pan, coat them with the sauce and keep warm on low heat.
9. Simmer the balsamic vinegar and sugar over medium heat until reduced by half or thick enough to coat a spoon. Cool to room temperature.
10. Spread the creamy mushroom and asparagus mixture on a warm pastry triangle, top with a second triangle and more filling, then sprinkle with toasted pistachios and drizzle with the balsamic reduction.

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

More recipes with

EggCheeseCreamMushroomHeavy creamShallotPistachioPuff pastry