Asparagus charlotte recipe
Recipe for asparagus charlotte
Trim 1 kg (2 1/4 lb) very fine green asparagus. Cook it in a generous quantity of salted water and then drain. Set aside 6 asparagus tips and pass the remainder through a fine sieve or a blender. Pour the resulting puree into a small saucepan and dry it out over a very gentle heat.
Plunge 12 cherry tomatoes into boiling water, peel and halve them, and remove the seeds. Soften them over a gentle heat and add salt and pepper. Peel 12 small pearl (button) onions, brown them in butter, add some stock and cook them until they are very tender. Make a zabaglione with 1 egg yolk, omitting the sugar.
Beat 2 eggs in a bowl with some salt and pepper. Add the tomatoes, asparagus puree, onions and half the zabaglione. Stir gently with a wooden spoon until thoroughly mixed. Warm 100 ml (4 fl oz, 7 tablespoons) double (heavy) cream, whisk it slightly, and then add it to the vegetable mixture. Pour the preparation into a buttered charlotte mould. Place it in a preheated oven at about 160°C (325°F, gas 3) and cook for just under 1 hour. Heat the 6 asparagus tips in a bain marie. Turn out the cooked charlotte on to a serving dish and surround with a rosette of asparagus tips. Coat with the remaining zabaglione.