The top toques and foodies of the Hamptons share their recipes for a succulent spring. From savory sides to delectable soups, read on for the dish of the season.
Green Asparagus With Morels, Asparagus JusWho: Chef Jean-Georges Vongerichten
Where: Topping Rose
Ingredients
20 each asparagus spears
Hollandaise Sauce
8 egg yolks
118 ml water
230 grams unsalted butter
30 grams lemon juice
5 grams kosher salt
½ gram cayenne
Morels
10 grams shallots
30 grams vin jaune or tio pepe
300 grams morels
30 grams unsalted butter
125 grams double cream
175 grams hollandaise
2.5 grams kosher salt
½ gram freshly ground black pepper
Chives, finely chopped, as needed
Asparagus Sauce
250 grams asparagus spears, bottom-third round removed, thinly sliced
1 liter water
12 grams kosher salt
Method
1. For the hollandaise: Whisk the eggs with water in a bowl over hot water until fluffy and thick. Whisk in the butter, return to heat and continue to cook, whisking continuously until thick. Season with salt, cayenne and lemon juice.
2. For the asparagus: Peel the asparagus and soak in iced water for 30 minutes. Cook a la minute.
3. For the morels: Sweat the shallots and morels in butter, add the cream and reduce until the sauce tightens, then add the hollandaise, salt, pepper and wine. Hold in a bain-marie and refresh with a few drops of wine as needed. Garnish with chopped chives.
4. For the asparagus sauce: Blanch asparagus in boiling salted water for 5 seconds, then drain and reserve water. With 150 grams of ice, shock asparagus over ice until cold. Combine asparagus and reserved blanching water and puree until totally smooth. As needed, rewarm 15 grams with a little butter. Sauce the plate.
Photography by: PHOTO BY FRANCESCO TONELLI
