Difficulty:[usr 3]
Peel the asparagus and cut them all to the same size. Cut the roots of the leeks just at the base. Simply trim the end of the green.
Boil 80 cl of white stock in a saucepan. Let the leeks cook in the boiling stock for 20 minutes.
Boil a pot of salted water. Gently drop the asparagus into it and let them cook for 4 to 5 minutes from when it starts boiling again. Drain the asparagus and leeks.
Trim the truffle to give it a regular shape. Mash the trimmings with a fork. Cut 8 slices from the truffle and set the rest aside.
Store the asparagus in a sauté pan. Fold the leeks and join them with the asparagus. Add the crushed truffle trimmings, the 8 truffle slices, the olive oil, the butter and 10 cl of white stock. Salt. bring to the boil, over low heat, while pressing the sauté pan in a regular movement in the direction of clockwise.
The resulting emulsion is fragile; if the fat separates from the broth, there is too much oil and butter, in this case add a little white chicken stock. The success of this dish is mainly due to the speed of execution; it only takes 5 minutes to finish it.
Pour a splash of balsamic vinegar to round off this wonderful olive oil sauce and a splash of sherry vinegar to wake it up Adjust the seasoning.
Grate the rest of the raw truffle on the dish. Sprinkle a few grains of fleur de sel on top and serve immediately.
Source:Recipe by Franck Cerutti (L’Atelier d’Alain Ducasse)
