Food and Drink > Lancashire Recipes > New Season White Asparagus, Hollandaise Sauce & Perigourde Truffle Jus

New Season White Asparagus, Hollandaise Sauce & Perigourde Truffle Jus

What you need

Asparagus (allow 4-5 spears per portion)
200 g cooked asparagus trimmings
3 g gelatine
400 ml whipping cream
25 g Shallots
50 ml port
50 ml Madeira
Chicken stock
15 g chopped truffle
100 ml veal jus
1 garlic clove
Sprig of thyme
Salt & pepper to taste

What to do now

1. Cook the asparagus in boiling salted water until al dente. Refresh and reserve.
2. Chop the cooked asparagus trimmings and place in a thick bottomed pan with the cream and seasoning. Bring to the boil and simmer until the asparagus is cooked to a pulp.
3. Liquidise until very smooth. Cook until this resembles a pulp. Pass through a fine sieve and keep warm.
4. Soak the gelatine leaf until soft and place into a pan with a little of the puree and mix well. Add this mix back to the remainder of the puree, correct the seasoning.
5. Pour into a mould and leave to set.

Make a basic hollandaise sauce using 4 egg yolks and reserve.

Truffle Jus
1. Make the truffle jus by sweating off 25g chopped shallots, 1 garlic clove and a sprig of thyme, in a thick bottom pan.
2. Heat 50ml port and 50ml Madeira and reduce by two thirds. Add chicken stock and reduce by two thirds. Add 100ml veal jus and reduce again by two thirds then add 15g chopped truffle, and simmer until sauce coats the back of a spoon.

To serve
1. Assemble the dish by re-heating the asparagus in the cooking juices and a knob of butter
2. Turning out the panna cotta onto a plate. Decorate with asparagus, hollandaise and a dribble of truffle jus.