A very simple dish with huge and pleasurable impact—mostly because of the combination of the marrow and the asparagus.
Remove the marrow from the bones, place it in a bowl of cold water with ice cubes, and refrigerate for 6 hours. Drain and cut each piece crosswise in half.
Peel the asparagus and trim the spears so that they are
In a large skillet, melt the butter in the olive oil over low heat. Place the asparagus in the hot fat and roll them around to coat. Cook, continuing to roll the spears over and over, until they are evenly colored and tender but al dente, about 15 minutes. Sprinkle with the Parmesan cheese and remove from the skillet. Keep warm.
Heat the beef jus, add the olives, cover, and infuse over very low heat without letting the sauce boil.
While the beef jus cooks, bring
To serve, ladle
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