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minestrone, lamb asparagus and fennel foam

tshewman

Minestrone soup, lamb shoulder (SV 135C) with lamb sauce, potatoes, asparagus and fennel foam and oatmeal/chocolate chunk cookie with gelato and chocolate caramel sand.

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Comments

bkeene12

Wow! Whoever you are cooking for must love you to death. Wifey loves me to near death but I have never produced an asparagus dish like the pic you have posted. I will aspire to reach your mountain top.

tshewman

Thanks. Asparagus dish is very straight forward. For the asparagus, simply follow CS sous vide - http://www.chefsteps.com/activities/simple-sous-vide-vegetables and these can be done in advance. For the fennel foam, measure 250g of fennel (chopped ~1.5cm) and caramelize in 200g butter over low heat for about an hour (I have the thermomix, but not needed-have done it without). Strain and measure 100g of the warm fennel butter and add to fennel and blend to a puree. While blending add 100g cream and 35g EVOO and 3gsalt. Pour through sieve into whipping siphon, charge twice and keep in a bain marie anywhere from 57-70C/135-160F. Warm the asparagus in a pan just before serving. Dispense fennel foam into desired serving dish(es) and insert asparagus spears. This works with many different types of warm foams and many different types of vegetables. Slow roasted purple carrots and salsify are my favorites. It seems like allot of steps, but not many really and all are easy.