World-renowned chef Daniel Humm has partnered with Victorinox cutlery (his professional cutlery of choice) to create a video tutorial on insider tricks on cooking asparagus (recipe below). Daniel is currently the Executive Chef at the prestigious, four-star Eleven Madison Park in New York.
ASPARAGUS VELOUTÉ
Serves 8,
INGRÉDIENTS:
3 Bunches Green Asparagus
5 Tbsp. Butter
2 Tbsp. Shallots, sliced
4 Tbsp. White Wine
1 ½ Quarts Water
Salt, to taste
INSTRUCTIONS:
Clean asparagus in cold water. Cut off woody ends of asparagus and cut into thin coins and set aside.
Bring a large pot of seasoned water to a boil. Blanch asparagus until tender and then shock in cold water. Set asparagus aside.
Heat a medium high-sided pot over medium heat. Add butter and heat until butter begins to foam. Add shallots and sweat for about 5 minutes, or until shallots are translucent. Deglaze pot with white wine and continue to cook until the wine has reduced to about one tablespoon. Add water and bring to a boil and then reduce to a simmer. Simmer for about 10 minutes. Immediately cool the shallot and wine mixture over ice. Blend the asparagus and shallot mixture in a standing blender while cold to maintain green color. Strain soup through a fine mesh strainer. Season to taste with salt. When ready to serve re-heat in a pot over medium heat.
Video Rating: 3 / 5
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