White Asparagus with Field Rhubarb and Black Truffle Coulis

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

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 <

Europe
Americas
United States
Netherlands
Belgium
Side dish
Mediterranean
Sous vide
Vegetarian
Gluten-free

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