Risotto asparagus

• Place the butter, garlic and thyme in a pan set on medium heat . Add the rice and sweat until translucent. Pour the Martini and reduce. Add the asperagusg consommé progressively. Cook approximately 13 minutes. Remove and transfer the rice in a gastronomy container. Chill in the blast chiller and store in the refrigerator. Prior to serving, heat up with the chicken consommé. Incorporate the fresh butter and rectify the seasoning.

Asperges

• Peel and wash the asparagus. Remove the small leaves. Blanch in boiling salted water and roast in foamy butter. Cut into half and season with salt.

Shallots

• Wash the shallots and wrap in aluminum foil. Bake in the oven at 180°C during 30 minutes. Remove the skin and cut into half. Prior to serving heat up together with the asparagus.

Plating

• Proceed with the plating as shown on the picture. Decorate with 5 leaves of rocket and 3 shavings of parmesan.