Royal asparagus and melted-heart risotto

Savoury recipe
Fabrice Brunet

Fabrice Brunet

For 4 years, in this beautiful house, Lenôtre, Fabrice Brunet is in charge of creative workshops. The career of Fabrice Brunet started in Mayenne & nbsp; by a classical apprenticeship, CAP / BEP c...
  1. Royal Asparagus


    • Egg - 21g
    • Egg yolk - 16g
    • Single cream 35 % - 42g
    • Salt - QS
    • Asparagus (purée) - 126g
    Heat and mix the asparagus puree, sieve and leave to cool.
    Add the remaining ingredients and cook either in soup bowls or another kind of individual container. Film and cook in a steam oven at 85°C.
  2. Asparagus risotto


    • Arborio rice - 85g
    • Poultry stock - 160g
    • White wine - 60g
    • Onion - 35g
    • Butter - 10g
    • Spring onions (finely chopped white) - 10g
    • Parmesan - 10g
    • Herb breadcrumbs - QS
    • Egg - QS
    • Flour - QS
    • Oil - 2L
    • Asparagus (purée) - 30g

    Sweat the onions in the butter, then add the rice.
    Cook until the rice is pearly then deglaze with white wine. Cook by reduction with the light chicken broth.
    When cooked, add the asparagus puree to obtain a creamy risotto then combine with the parmesan and spring onions. 
    Leave to cool and form 90 g balls. Prepare the breadcrumb coating and coat the balls successively with the flour, eggs and breadcrumbs. Cook in frying oil at 170°C.

    Breadcrumb coating:

    Herbed breadcrumbs

    Whole eggs


    Oil for frying

  3. Finishing


    • Cockles - QS
    • Olive oil - QS
    Shape the risotto into a ball and place in the centre of the plate with the royal.
    Arrange previously cooked asparagus turions, interspersed with marinière-cooked cockles. 
    Finely slice the asparagus tips and season with the cockle juice and a dash of olive oil and lemon juice. Place on top of the risotto ball.

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