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Truffled Asparagus
1
2 Pieces Puff pastry −; (6" by 2")
Drizzle of white truffle oil
Freshly−ground black pepper; to taste
1
3
1
1
1
1
Fresh truffle
/4 Cup Grated Parmigiano−Reggiano cheese
2 Fresh asparagus spears; trimmed, blanched
Tablespoon Olive oil
/2 Cup Minced shallots
Teaspoon Chopped garlic
Splash of Cognac
1
1
2
−1/2 Cup Demi−glace
Tablespoon Butter
Tablespoon Chopped truffle pieces
Preheat the oven to 400 degrees. Drizzle each piece of puff pastry with the
truffle oil. Season with the pepper. Using a truffle slicer, shave the
truffle very thin. Spread the shaved truffles over each piece of puff
pastry. Sprinkle about 1 tablespoon of the cheese over the truffle slices.
Season the asparagus with salt and pepper. Place one spear of the asparagus
across the top of the puff pastry, lengthwise. Roll up the asparagus in the
puff pastry like a jelly roll, sealing the ends tightly. Continue the
process until all of the asparagus is used. Place the asparagus on a
parchment−lined baking sheet. Bake until golden brown, about 6 minutes. In a
saute pan, heat the olive oil. Add the shallots. Season with salt and
pepper. Saute for 1 minute. Add the garlic. Remove the pan from the heat and
add the Cognac. Place the pan back over the heat and flame the Cognac. Shake
the pan, constantly until the flame goes out. Add the demi−glace and bring
the liquid to a simmer. Stir in the butter and chopped truffles. To serve,
ladle the sauce over the asparagus and serve. This recipe yields 4 servings.
Truffled Asparagus
635
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