Asparagus Gratinated with Porcini Mushroom Praline and Citrus Sabayon 

Method:

1. Peel the base of the purple asparagus using a peeler. Peel the base of the green asparagus and trim the tips. 

2. Tie the purple asparagus in bundles of 5 asparagus each and the green asparagus in one bundle. Bring a pot of salted water to a boil, then plunge the green asparagus into it. Cook for 8 to 10 minutes until they are slightly crunchy, checking the doneness with the tip of a knife.  

3. Drain them immediately and plunge them into ice water. Dipping the green asparagus in ice water helps set their colour. 

4. Cook the purple asparagus in boiling salted water for 8 to 10 minutes as well. Leave them off the heat for another 15 minutes in their cooking water, then drain them. 

5. Clean the soaked Cooks&Co Porcini Mushrooms with a small brush and keep the soaking water. 

6. Remove the white part using a paring knife. 

Sabayon 

1. Heat the butter in a heavy-bottomed saucepan. Add the Cooks&Co Porcini Mushrooms and let them fry on low heat for about 5 to 10 minutes until the butter slightly browns and takes on the flavour of the roasted porcini.  

2. Pay attention to the cooking of the butter: it must not blacken at all. Strain, then keep the butter warm and add a little of the soaking mushroom water. Let the Cooks&Co Porcini Mushrooms cool down. 

3. Warm the siphon bottle by filling it with hot soaking mushroom water. Whisk the egg yolks with the whole egg, salt, and vinegar. This can also be done on a pan over a water bath. 

4. Gently incorporate the butter into the warm melted porcini mushrooms without stopping whisking. 

5. Pour the mixture into the siphon bottle. Close the cap, shake from bottom to top, and add two gas cartridges. Reserve in a water bath at approximately 65 °C until use. 

Porcini Mushroom Praline 

1. Once the Cooks&Co Porcini Mushrooms have cooled, blend them, then mix them with the crumbled bread and soft butter. 

2. Roll out the obtained dough between two sheets of guitar paper, then refrigerate to harden. You can also use baking paper. 

3. Slice 4 green asparagus spears into thin strips using a mandolin and cut the remaining green asparagus spears in half. Finely slice the porcini mushrooms. 

4. Preheat the oven in grill mode. Lightly steam the purple asparagus or place them in a pot of boiling water to warm them up. Cut rectangles of porcini praline and then place them on the asparagus. Quickly gratinate them under the broiler. 

Finishing and Dressing 

1. Brush the green asparagus and the remaining porcini mushroom with a drizzle of groundnut oil and lemon juice, then season.  

2. Arrange the gratinated purple asparagus on the side of the plate, then neatly place the slices of Cooks&Co Porcini Mushrooms and the shavings of green asparagus.  

3. Decorate with the herb sprig and mushroom powder. Serve the sabayon warm in a small dish or in the plate.