Award-winning chef-patron Pascal Canevet of the iconic Maison Bleue shares a local delicacy.
They say the Cuckoo heralds the start of summer singing night and day in May and I’ve been lucky enough to hear it everyday here in Bury St Edmunds. With the promised bounty of summers harvest on our doorstep we feature the clean, fresh flavours of local produce with lighter dishes at Maison Bleue. The verdant colour and delicate spurs of asparagus, grown locally in Norfolk, is an irresistible seasonal treat with its shoots first appearing in Spring and transporting us into Summer. Our suppliers, W.O & P.O Jolly are farmers proudly growing on the light sandy Breckland soil in Roundham, Norfolk; they hand pick the asparagus delivering mouth-watering bundles to our kitchen. This little recipe is easy to make, you can prepare the Cafe de Paris butter ahead, and I’m sure you’ll agree it’s one of the best for easy summer entertaining!
A delicious buttery mouth-full of summer
18 large asparagus spears
10 gr salted butter
Café de Paris Butter:
500gr salted butter
4 egg yolks
20gr Dijon mustard
1 tbsp Cognac
1 tbsp white wine
1 dash of lemon juice
1 tbsp of paprika
1 tbsp Madras curry
1 pinch of white pepper and Cayenne pepper
20 gr chopped parsley
10 gr finely chopped tarragon
1 teaspoon chopped thyme
1 teaspoon chopped rosemary leaves
3 roughly chopped anchovies, salted
20gr finely diced shallots
1 crushed garlic clove
In a food processor, whisk the butter and the egg yolks until light and fluffy. Add the mustard, white wine, cognac, salt, curry, paprika and pepper and mix. Slowly add the rest of the ingredients and mix lightly until it combines evenly.
Roll the butter in cling film into a log shape and place in the fridge until ready to serve.
Peel asparagus spears from 1 inch below the tip to bottom. Place the spears on a cutting board with tips aligned and cut away the woody part of the stems, keeping each spear the same length. Add asparagus spears to seasoned boiling water and poached for 3 to 5 minutes depending on the thickness of the spears. Once cooked, place the asparagus into a bowl of iced water. This will stop the cooking process.
To make the Cromesquis:
Whisk the eggs until light and fluffy
Cut the butter log into 3cm discs and roll in flour. Dip the butter discs in the egg and then into the breadcrumbs, shaking off excess in between. Repeat to cover all the discs and refrigerate until needed.
Place the “Café de Paris” Cromesquis in a deep fat fryer, turning occasionally, until crisp and golden (4-5 minutes). Add the Cromesquis to the serving plate
In the meantime, place 10gr of butter in a saucepan over high heat. Carefully place the asparagus in the pan for 1 to 2 min depending of the size of the spears. Season to taste and plate.
Celebrate the seasons at Maison Bleue award winning Modern French Cuisine, Churchgate Street, Bury St Edmunds: 01284 760623