Foie Gras on creamy Asparagus

Now we go with the next recipe of this little series about Asparagus. This time I combine it with creamy asparagus and then olives and tomatoes, a little unusual, but really tasty. I got this idea from a master chef in Switzerland, he had a top rated restaurant in Basel and made a very similar dish and it was so good that I remembered it even so many years have passed

The tomatoes and olives are really important for this dish as otherwise it would be just too rich with the foie gras and the cream, so I just sautee a little shallot with olives and tomato concasse in a bit olive oil, I then add it around the finished dish and the acidity just breaks the other flavors and makes the entire dish even rounder

It looks like I have a lot of time to write at the moment, but believe me, at work it is hectic, we have one of the busiest month in the history of the hotel, we had huge functions, then special a request for a function that was 4 days, special tea breaks, dinners, lunches all for an African Beer Award, so yes, every coffee break was designed to be more of a beer break, so we served assorted pies, meat balls, cold cuts and more.....this is an event I might even write a Blog about.

Then we had some VIP's in house....nothing special just some governors (Nigeria, Congo), presidents (Lebanon) and former presidents (Brazil).....they keep us on our toes that is for sure and then we had a whole lot of small functions.

Amongst all that we prepared to change the Pool BBQ menu which will be implemented as well just before Easter, so everything comes together, the Asparagus promotion, the new Pool menu and Easter...... the fun never stops

Anyway, enough of all the talking, here we go with the recipe

Recipe

• 600 G Foie Gras
• 500 G White asparagus
• 200 G Green asparagus
• 200 Ml Cream
• 50 G White wine
• 20 G Sugar
• 25 G Butter
• 10 G Salt
• 200 G Tomatoes
• 100 G Olives black
• 100 G Onions
• 5 G Salt
• 2 G Pepper
• 50 Ml Olive oil
• 100 Ml Balsamic vinegar
• 20 G Honey

Method

Peel the white asparagus

Cook it carefully with white wine, sugar, salt and water

Cut the green asparagus and blanch

Cut tomatoes in concasse

Cut Olives in julienne

Cut onions in brunoise

Saute the onions in olive oil without color

add olives, tomatoes and parsley

Season to taste, just saute quick

Make a creamy sauce from the stock of the white asparagus

Add the white asparagus to it, heat it nicely

Plate the asparagus in the middle of the plate

Fry the foie gras a la minute

Dress with the olive ragout

Add a little Balsamic reduction around