"Peter Taylor"
Esparragos Blancos
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Esparragos Blancos

Curate, Katie Button / November 2011

For 1 appetizer serving or 4 tapa servings:

Lemon/tarragon vinaigrette:
• 1/2 cup lemon juice
• 4 sprigs tarragon, minced
• 1 1/2 Tbsps. shallot, minced
• 1 lemon, zested
• 1 1/8 cups olive oil
• 1/2 cup extra-virgin olive oil
• kosher salt

  1. Whisk juice, tarragon, shallot, and zest in small bowl; gradually add oils, whisking constantly; season; whisk well; cover with plastic wrap; reserve.

Assembly:
• 2 lg. eggs
• 2 lg. egg yolks
• 1 1/2 Tbsps. Sherry vinegar
• 1/2 tsp. Dijon mustard
• 1/8 tsp. kosher salt
• 1 1/8 cups olive oil
• 1 can white asparagus from Navarra
• black pepper, freshly ground
• Maldon sea salt
• lemon zest (for serving)
• tarragon leaves (for serving)

  1. Whisk eggs, egg yolks, vinegar, and mustard in small bowl; whisk in salt; gradually add oil, whisking constantly (consistency will be much looser than a traditional mayon­­­naise); place in whipper canister; charge with 2 N2O cartridges; shake vigorously; reserve in refrigerator. 2. To serve, trim spears to stand up vertically on plate; arrange on plate; drizzle with lemon/tarragon vinaigrette; season with pepper; sprinkle with Maldon salt, zest, and tarragon; pipe aerated mayonnaise to one side.