Asparagus Salad With Seared Foie Gras Recipe

Directions:

1. Method
2. Using a paring knife, remove any green parts (gall) from the foie gras; slice diagonally into 4 thin escalopes about 1.5 cm thick; set aside in the refrigerator;
3. Peel the white asparagus; cook for about 10 minutes in boiling salted water; keep warm in its cooking water;
4. Heat a non-stick pan and quickly panfry the foie gras escalopes (seasoned with salt and pepper) for about 1 minute on each side; drain and keep warm;
5. Off the heat, deglaze the pan with the wine vinegar and the white stock; season with salt and pepper; strain the liquid and correct the seasoning.
6. Presentation
7. Remove the asparagus from the hot cooking water; halve and arrange in a fan shape in the centre of 4 plates;
8. Place a slice of hot foie gras on the asparagus; spoon the sauce over the asparagus tips;
9. Sprinkle with chervil and serve immediately.
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