• Author of the book "Non-animal origin", Claire Vallée proposes to re-enchant our plates.
  • Throughout the week, the starred vegan chef presents her recipe "Spring", a salad in five parts detailed by ingredient.
  • Today, white and green asparagus, sliced or minced, cooked or raw to vary textures and tastes.

Asparagus, Claire Vallée loves them in every way, white as green, sliced or minced, cooked but also raw ... "Because indeed, it can be eaten raw, asparagus, and it does not taste at all the same," confirms the chef. It thus varies consistencies, textures and tastes.

And even to cook them, she prefers them snacked in the pan "or why not braised with a little sugar like endives if you like this note of sweetness ... »

Fourth step of the recipe "spring"

After strawberries on Monday, chlorophyll tiles on Tuesday, pulped vinaigrette with burnt grapefruit on Wednesday, here are the asparagus that will give all their consistency to Claire Vallée's dish, "spring", whose recipe has been to follow since the beginning of the week in the new Tempo section of the 20 Minutes website. Or to be found in the book of the chef, Origine non animale (ed. Chêne).

Ingredients

A bunch of white asparagus, a bunch of green asparagus, a little olive oil, the juice of half a lemon, sugar and fleur de sel.

Preparation

Remove the stringy part of the foot. Peel the white and green asparagus. Cut a first part (including the heads) into pieces to snack in a little olive oil. Add a pinch of fleur de sel and, if desired, a hint of sugar. Asparagus should slightly caramelize.

Reserve these cooked asparagus.

Cut the remaining raw asparagus into chips with a steward and into thin sticks with a knife. Season with a dash of olive oil, a drizzle of lemon juice and a pinch of fleur de sel. Reserve these raw asparagus.

The assembly of the final plate with all the ingredients prepared since Monday – strawberries, tiles, vinaigrette and asparagus – will be presented tomorrow.

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