3 cuil. tablespoons whipping cream
10 cl white wine
3 green asparagus
the juice of half a lemon
fine salt, ground white pepper
1/2 bunch of chives
3 the preserved tomatoes
the juice 2 lemons
15 g of salt
30 g peels truffles
30 g truffle juice
1 g of ground white pepper
50 cl rapeseed oil
the day before, chop the candied lemons, book. Put the shallots in a sauté pan, cover with white wine, let reduce until dry. Keep cool. Cut the shrimp tails into large dice. In a pot-ass, mix the flesh of prawns, preserved lemon, shallots, the cream, chives, drizzle with olive oil. Add a dash of lemon and season with salt, ground white pepper and Sichuan pepper. Cool and refrigerate overnight.
The truffle vinaigrette
Mix together the lemon juice, truffle juice and peels truffles. After much crushed truffles, add all the elements and 5 cl of warm water at the end.
This dressing can be kept for ten days in a closed bottle cool.
Finishing and presentation
Chop raw asparagus in length with a mandolin.
On an oiled dish, have in circles prawn tartare, skip 1 minute under
salamander. Next, make the tartare in the center of each plate. Season the
asparagus slices with olive oil and lemon juice, salt lightly. Identify the vinaigrette with truffles. Decorate with the preserved tomatoes and chives.