Jakub Cizek
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Ingredience
- 1 tablespoon duck fat (you forgot I was in Gascony?)
- a couple oz or 60-80 grams of thinly sliced ham, ventreche, bacon, etc…
- 1 small bunch new spring onions, sliced in half lengthwise
- a few fresh green garlic shoots- we call them aillets, also sliced lengthwise
- 1 bunch perfectly fresh asparagus- white or green, peeled, trimmed and cut in thirds
- 1 mint leaf (swear that Vetou only uses one!)
- a few springs of fresh thyme
- seas salt and freshly ground pepper
- half a glass of white wine
Postup
heat the duck fat in a heavy saute pan over medium high heat. Add the ham and warm briefly.
add the onions and garlic, sauteing gently until half-cooked.
add the mint leaf, a little thyme, salt & pepper. Now cover, turn down the heat a little, and cook for 10 minutes or so. keep an eye on it, you don’t want mushy tips, but nether do you want a crunchy mess. the flavors have to melt into each other. No need to add water because the asparagus is so fresh it gives up it’s sap and makes a nice pot liquor.
now, take off the lid, add the wine and let it become sauce as it finds the fat and flavor.
when the asparagus is perfectly done, remove to a warm dish, and crank the heat up to reduce the sauce further if desired. for those so inclined, a knob of butter swirled around the pan will emulsify and enrich the sauce. Because we are serving this with poached eggs, I skipped this unnecessary addition. The egg yolks are the sauce!
serve with poached eggs and copious rashers of thinly sliced very good ham.
Enjoy a weekend breakfast with friends…