Roasted asparagus with parmesan cheese Ducasse style

INGREDIENTS FOR 6 PERSONS

12 white asparagus
16 green asparagus
parmesan
salt and pepper from the mill
chicken stock
1 finely chopped shallot
6 tbsp of olive oil
2 tbsp of red or cider vinegar

METHOD

PREPARATION

1. Cut the very hard and stringy ends. Peel your white asparagus. For green asparagus remove the very small leaves and peel only the base as they are softer than the white ones.

2. Take 4 green asparagus that you cut with a mandolin or peeler to make thin strips. Put these in a bowl filled with water with ice cubes. This will keep them crunchy and they will twist.

COOKING

Regarding the cooking we will use 2 different techniques.

1. Heat a large saucepan filled with water, which you will salt after boiling. Tie your white asparagus into a bundle. Once the water boils, dip in your bundle of white asparagus. Cook for about 6 minutes (depending on the size of your asparagus). Check doneness with the tip of a knife. The idea is that it should easily sink into the asparagus right to the core. As soon as it is good, take out your asparagus, stop cooking by plunging them into a bowl filled with water with ice cubes, then drain them on a plate on paper towels.

2. At the same time, heat a pan with 1 tbsp of olive oil over medium high heat. As soon as it's hot, add your green asparagus and roll it in hot olive oil. They will take on a beautiful dark green color. Cook for 1 to 2 minutes then add a little of chicken stock halfway up the asparagus. Cook for about 4 more minutes. Check the cooking then remove them on a plate. Save whatever cooking juice you have left over and add it to the asparagus just before adding the parmesan.

3. Once you have cooked all your asparagus, arrange them alternately and well sticked to each other on a baking sheet. Shave on top the Parmesan but not too much (don't you Parmesan lovers;-) !). Place the baking sheet under the oven grill for about 30 seconds - 1 minute, just long enough for it to brown slightly.

6. Prepare the vinaigrette with 2 tablespoons of poultry juice, 2 tablespoons of vinegar, 1 tablespoon of finely chopped shallot, 6 tbsp of good olive oil, salt and pepper.