Name: White Asparagus with Field Rhubarb and Black Truffle Coulis
Yield: Makes 4 servings
Cuisine: American
Ingredients: 20 grams sliced button mushrooms; granulated sugar; 55 grams milk, cold; Fleur de sel; 210 grams rhubarb (about 4 stalks); 8 jumbo spears white asparagus; Kosher salt; About 200 Grams Mushroom Stock; 30 grams granulated sugar; 16 sprigs mâche; 100 grams black truffle juice; 100 grams peeled, cleaned, and chopped black truffle; 20 grams peeled and sliced Yukon Gold potatoes; Extra virgin olive oil; 0.5 gram white truffle oil, or to taste; 30 grams red wine vinegar; 30 grams orange juice, cold; 2 strips orange zest; 12 thin slices peeled black truffle; Champagne vinegar; 1.5 Grams truffle vinegar, or to taste

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Asparagus

8 jumbo spears white asparagus
granulated sugar
Kosher salt
55 grams <

Method

This dish may not seem immediately conventional but, in fact, it’s a different version of a common side, asparagus paired with a luxurious butter sauce and seasoned with tart lemon. Here the sauce is an aromatic truffle coulis (extra coulis can be frozen), and rhubarb provides the acidity. This very tart rhubarb is cooked sous vide with a sweet-sour combination of orange juice, vinegar, and sug