This recipe is presented by Chef Stéphane, from a Parisian restaurant. It was created for the latest Gourmet Fortnight of the Restopartner.
Asparagus: Peel and cook the asparagus in a bunch in boiling salted water for 7 to 8 minutes (depending on their size). Refresh them in ice water and drain on a clean cloth.
Foie gras: In a very hot skillet, place the foie gras and season it with fine salt. Cook for 2 minutes. Flip the foie gras slices to finish cooking.
The vinaigrette: Mix the walnut oil and balsamic vinegar. Finely chop the chives.
To finish the plating: Warm the asparagus in the oven. Arrange the asparagus on the plates. Add the warm slices of liver. Complete the presentation with a bunch of mixed greens, dressing, and chopped chives.
0 servings
4
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