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 Jus
Who: Chef Jean-Georges Vongerichten
Where: Topping Rose
20 each asparagus spears
8 egg yolks 118 ml water 230 grams unsalted butter 30 grams lemon juice 5 grams kosher salt ½ gram cayenne
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
250 grams asparagus spears, bottom-third round removed, thinly sliced 1 liter water 12 grams kosher salt
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.