Step 1: You will need:
- 1 bunch green asparagus
- some wild mushrooms (or any type)
- 40 ml olive oil
- 15 g butter
- some parmesan cheese
- some truffle oil
- salt and pepper, to taste
- for white asparagus
- 1 bunch white asparagus
- 35 g butter
- 1 tsp sugar
- 1 tbsp capers
- 1 tbsp parsley, chopped
- 1 frying pan, large
- 1 vegetable peeler
- 1 cutting board
- 1 spoon
- 1 knife
- 1 set of tongs
- foil paper
- 2 trays
- 1 small saucepan
Step 2: Prepare the green asparagus
Begin by discarding the woody part of the asparagus spear, close to the bottom end. If you bend the spear, it will naturally begin to break where the fibrous part ends, just as our chef is showing us. Use a knife to cut all the spears at this point. Now use a peeler to carefully peel shallow strips from the spear, starting just below the tip, or a third way down your stalk. And peel very gently downwards. Be careful not to strip off too much of the vegetable with your peeler.
Repeat until all the spears are prepared.
Step 3: Cook the asparagus
Next, place a frying pan over a medium heat.
Once it is hot, add the olive oil. And introduce the asparagus spears. Turn them over occasionally with your tongs. Season with salt and pepper. Allow them to cook for about 1 minute to 1 minute and a half. You may need to cook it a little longer if the spears are very thick. But do not over cook! The spears should be softened, retaining much of their firmness but they should not be limp.
Place them on a tray when done.
Step 4: Sauté the mushrooms
To same pan, add some olive oil and some butter. Follow with the mushrooms. Then season with salt and pepper. Sautee for about one and a half to two minutes, tossing the pan occasionally.
Step 5: Garnish and serve
Next, put the asparagus on a serving plate. Place the sautéed mushrooms on top. Drizzle over a little truffle oil. And top it all with some shaved parmesan cheese. And a final twist of salt. Your green asparagus is now ready for the table.
Step 6: Preheat oven
Before beginning to make the white asparagus, you will need to set the oven to 220 degrees centigrade or gas mark seven.
Step 7: Prepare the white asparagus
Now, take a white asparagus and snap off the woody bit of the stalk and discard. Cut off all the stalks at this point, using a large knife. Now peel the white asparagus exactly as you did for the green asparagus, but start to peel a little higher.
Step 8: Place in foil
Next, put a piece of foil onto a work surface. Place the spears into the centre of a piece of the foil paper. Add a knob of butter on top. Season with salt and pepper. And add the sugar. You can now fold the foil into a rectangle packet, turning over the ends, several times to seal it completely. This way of cooking is called 'en papillotte', meaning 'to cook in a parcel'. Finally, place it on a tray.
Step 9: Bake
Carefully put the tray on bottom part of oven. This will help the asparagus to caramelise. Bake for 10 minutes.
Step 10: Prepare the butter
While the asparagus is in the oven, you can make the caper and parsley butter. Heat the small frying pan and when it is hot add the rest of butter. Allow the butter to turn brown and remove from heat.
Now add the capers and season with salt and pepper. Give it a quick shake and allow it to rest.
Step 11: Remove, garnish and serve
At the end of 10 minutes, remove the asparagus spears from the oven. Gently tear open the packet, remove the asparagus and put it on a plate. Now add parsley to butter and capers. Serve!