White & Green Asparagus With Mushroom Mayo

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This recipe was given to me by a very accomplished well known Chef, who was a disciple of both, Maestro Chef Juan Mari Arzak, Chef Pedro Subijana and Chef Ferrán Adriá, by the name of Francis Paniego. He has been flirting with the kitchen stoves since he was 17 years of age, and at the age of 25, together with his mother Marisa Sánchez, he was already managing the historical hotel and restaurant, in Ezcaray, La Rioja. He has been carrying the ancestral profession in his veins, and has proven to be one of the most spectacular chefs which, without a doubt, one of the most prestigious in the country. 

Born in Ezcaray, La Rioja, he cultivated his love of the culinary arts and panorama of La Rioja, Basque and regional Iberian gastronomy at his marvelous Michelin Star restaurant called El Portal. At the present moment, he recently opened a gastro pintxo bar called Tondeluna in the exquisite city of Logroño. Perfectionist Fran is alos a TV Presenter, writer and winner of numerous culinary awards. 

From my point of view, Fran is one of my favorite Chefs to date, and simply, he is a genius among the stoves. The maximum, the defender of the exquisite products of La Rioja and its haute cuisine; which Fran sent me via email ... 

CHEF GENIUS FRAN PANIEGO
EL PORTAL RESTAURANT MICHELIN STARRED 
HOTEL ECHAURREN
EZCARAY, LA RIOJA &
GASTRO PINXTO BAR 
TONDELUNA - LOGROÑO, LA RIOJA. 

CHEF FRAN PANIEGO´s WHITE & GREEN ASPARAGUS WITH MUSHROOM MAYO ... 

Ingredients:

fresh white asparagus - 1 kilo
fresh green asparagus - 1 kilo
Evoo 
1 mg. coffee grains 

FRESH WHITE ASPARAGUS ... UNDRESSED ...  

The Mayo: 

2 Eggs
1 cl. vinagre white wine
sea salt fine grain
Evoo 
100 grams of wild fresh mushrooms of choice; Fran employed seasonal Perrechicos ... one can use Fresh Shitake ... 
1 or 2 large spring onions diced finely  

INSTRUCTIONS: 

First of all, wash the vegetables thoroughly and extremely carefully.

Peel them very slowly without breaking, and once ready, cover them in Evoo and salt to taste, and coffee grains and place them in a vaccum sealed baggie.

Now place them in a steam cooker to cook for 6 hours, at a temperature of 65 degrees centigrade.

Once this time has passed, quickly take them out and let them cool to room temperature.

The mayonnaise with mushrooms:  First of all, make a traditional Mayo ( SEE RECIPE OF TAS IN FRANCE SECTION ) with the aide of a blender. 

Once this has been done; add the thoroughly washed quartered fresh mushrooms and blend them with the rest of the ingredients and serve the paste obtained and season with sea salt. Then, set aside near window.

PRESENTATION ...

On a flat white plate, draw a tear drop with the mayonnaise, and place the warm green and then the white asparagus on top, having heated them over a bit to char, and slice a couple of mushrooms and together with a pinch or two of sea salt, serve with chopped finely spring onion sprinkled on top with a trickle of Evoo ... One can also employ snipped Chive ... 

This is lovely; and when I prepare it; I shall do a few photos. 
Enjoy,
Margaux Cintrano. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: White & Green Asparagus With Mushroom Mayo Posted: 03 March 2013 at 06:44
	This recipe was given to me by a very accomplished well known Chef, who was a disciple of both, Maestro Chef Juan Mari Arzak, Chef Pedro Subijana and Chef Ferrán Adriá, by the name of Francis Paniego. He has been flirting with the kitchen stoves since he was 17 years of age, and at the age of 25, together with his mother Marisa Sánchez, he was already managing the historical hotel and restaurant, in Ezcaray, La Rioja. He has been carrying the ancestral profession in his veins, and has proven to be one of the most spectacular chefs which, without a doubt, one of the most prestigious in the country. Born in Ezcaray, La Rioja, he cultivated his love of the culinary arts and panorama of La Rioja, Basque and regional Iberian gastronomy at his marvelous Michelin Star restaurant called El Portal. At the present moment, he recently opened a gastro pintxo bar called Tondeluna in the exquisite city of Logroño. Perfectionist Fran is alos a TV Presenter, writer and winner of numerous culinary awards. From my point of view, Fran is one of my favorite Chefs to date, and simply, he is a genius among the stoves. The maximum, the defender of the exquisite products of La Rioja and its haute cuisine; which Fran sent me via email ... CHEF GENIUS FRAN PANIEGO EL PORTAL RESTAURANT MICHELIN STARRED HOTEL ECHAURREN EZCARAY, LA RIOJA & GASTRO PINXTO BAR TONDELUNA - LOGROÑO, LA RIOJA. CHEF FRAN PANIEGO´s WHITE & GREEN ASPARAGUS WITH MUSHROOM MAYO ... Ingredients: fresh white asparagus - 1 kilo fresh green asparagus - 1 kilo Evoo 1 mg. coffee grains FRESH WHITE ASPARAGUS ... UNDRESSED ... The Mayo: 2 Eggs 1 cl. vinagre white wine sea salt fine grain Evoo 100 grams of wild fresh mushrooms of choice; Fran employed seasonal Perrechicos ... one can use Fresh Shitake ... 1 or 2 large spring onions diced finely INSTRUCTIONS: First of all, wash the vegetables thoroughly and extremely carefully. Peel them very slowly without breaking, and once ready, cover them in Evoo and salt to taste, and coffee grains and place them in a vaccum sealed baggie. Now place them in a steam cooker to cook for 6 hours, at a temperature of 65 degrees centigrade. Once this time has passed, quickly take them out and let them cool to room temperature. The mayonnaise with mushrooms: First of all, make a traditional Mayo ( SEE RECIPE OF TAS IN FRANCE SECTION ) with the aide of a blender. Once this has been done; add the thoroughly washed quartered fresh mushrooms and blend them with the rest of the ingredients and serve the paste obtained and season with sea salt. Then, set aside near window. PRESENTATION ... On a flat white plate, draw a tear drop with the mayonnaise, and place the warm green and then the white asparagus on top, having heated them over a bit to char, and slice a couple of mushrooms and together with a pinch or two of sea salt, serve with chopped finely spring onion sprinkled on top with a trickle of Evoo ... One can also employ snipped Chive ... This is lovely; and when I prepare it; I shall do a few photos. Enjoy, Margaux Cintrano.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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