Seaside star 28 February 2020 Simon Hulstone, owner of the Elephant in Torquay, on riding the wave of running a Michelin-starred restaurant for 15 years
In this week's issue...Seaside star Simon Hulstone, owner of the Elephant in Torquay, on riding the wave of running a Michelin-starred restaurant for 15 years
Read More
Search
The Caterer

Seared white asparagus, Jabugo ham and Beaufort cheese, fumet of tomatoes – by Andrew Turner

11 September 2006
Seared white asparagus, Jabugo ham and Beaufort cheese, fumet of tomatoes – by Andrew Turner

Ingredients (serves four)

560g first-grade white, medium asparagus
Sugar
4 sheets won ton wrapper
20g opal basil
80g Jabugo ham, thinly sliced
160g Beaufort cheese, thinly sliced
Salt
½ free-range hen's egg
Olive oil

For the fumetof tomatoes 75g round shallots, chopped
10g garlic, chopped
40ml Vallée de Baux olive oil
Bouquet garni
200g ripe plum tomatoes, chopped
200g ripe beef tomatoes, de-seeded and chopped
200ml dry Alsacewine
500ml white chicken stock
100g Lescurebutter
Salt and pepper

For the garnish
Dried tomato crisps
Sprig of opal basil
Olive oil

Method

Blanch the asparagus in boiling salted water, with a pinch of sugar, until tender. Refresh in iced salted water, remove and dry. Fold the won ton wrapper in half and line with a blanched opal basil leaf, Jabugo ham and Beaufort cheese.

Lay the spears of asparagus across the cheese, season and roll up tightly. Seal with egg wash and sauté in very hot olive oil until golden brown.

To make the fumetof tomatoes, sweat the shallots and garlic in olive oil for a few minutes. Add the bouquet garni, plum and beef tomatoes.

Cook for 10 minutes then add the wine and stock. Cover with a cartouche and bake in a medium oven for 40-50 minutes. Purée the sauce with a blender and pass through a chinois and then through muslin. Whisk in the unsalted butter as for beurre blanc. Adjust seasoning and consistency if needed.

To serve, spoon around the sauce neatly and garnish asparagus with dried tomato crisps and a sprig of opal basil. Break the sauce with a little olive oil.

Andrew Turner

Photo © Sam Bailey

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!