Bruno Albouze Asparagus Puff

Asparagus Puff

Yields6 ServingsPrep Time45 minsCook Time30 minsTotal Time1 hr 15 minsDifficultyIntermediateRating


 900 g Jumbo asparagus, peeled
Asparagus Cream
 15 g Butter
 50 g Shallots, chopped
 200 g Asparagus trimmings
 150 g Asparagus stock
 400 g Heavy cream
Hollandaise Sauce
 60 g Egg yolks (3)
 15 g Water
 150 g Butter, clarified
 10 g Chardonnay, or Vermouth



Makes 6 3.5''/9cm puff pastry squares. For the recipe, look it up at Inverted Puff Pastry.

Par-Boiling Asparagus

Bring to boil about 2qt/2L of water and add 2 teaspoons of salt. Plunge in the prepared asparagus, bring back to boil and let simmer for 4 minutes. Transfer asparagus in ice water; drain on paper towels.

Asparagus Stock

In a sauce pan, add asparagus bottoms and peelings. Cover with water, bring to boil and cook for 30 minutes; covered. Strain and set aside.

Asparagus Cream

In a hot pan, melt butter and sweat shallots for about 3 minutes on medium heat. Then, throw in asparagus trimmings (from the second cuts/a few asparagus heads can be added too), continue to cook for 3 minutes more. Add asparagus stock and cream. Bring to boil and blend with parsley leaves. Pass through a sieve and cook on low for about 15 min to thicken. Season with salt and pepper; keep warm.

Hollandaise Sauce

For the clarified butter: Melt butter on low heat. As soon as butter is melted, turn off the heat. Avoid boiling; it will get cloudy. Do not shake nor stir up. Grab the milk solids that rises on the surface with a small ladle and discard. Then, transfer butter into another container leaving remaining milk on the bottom of the pan. Clarified butter can be stored months in the refrigerator.
Place a stainless steel bowl over a saucepan containing a couple of inches of barely simmering water, the water should not touch the bottom of the bowl. Whisk the egg yolks and water together and until the mixture is thickened and doubled in volume; it should reach 150ºF/65ºC. Be careful not to let the eggs get too hot or they will scramble. Turn off the flame. Slowly drizzle in the melted butter and continue whisking until the sauce thicken. Remove from heat, whisk in the Vermouth, Chardonnay or lemon juice. Season with salt and pepper. Add a pinch of cayenne if desired. Cover and place in a warm spot until ready to use. If it begins to separate, use an immersion blender to smooth the sauce out. The Hollandaise sauce can’t be stored in the refrigerator; make it and use it the same day.


In a hot pan, glaze par-boiled asparagus with some butter or olive oil for a minute on medium high heat. Or, plunge them in boiling water for a few seconds, and luster with melted clarified butter or olive oil. Plate out hot glazed asparagus, top with puff pastry, and drizzle some warm hollandaise sauce. Garnish with parmesan shavings, and some fresh herbs. Bon appétit!

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