Buisson of asparagus in pastry recipe
Recipe for buisson of asparagus in pastry
Buisson is the term for a traditional method of arranging food, especially crayfish and asparagus, pressed together in a pyramid. The term is now also used for fried smelts and goujonnettes of sole arranged in a dome with a garnish of fried parsley.
Cook some very thick white asparagus tips in salted water, keeping them slightly firm. Drain and wipe dry. One by one, coat them in a little mayonnaise stiffened with gelatine. Bake a thin pastry case (pie shell) blind and half-fill with a salad of green asparagus tips and very fine slices of truffle. Arrange the white asparagus tips on top in a pyramid.