The asparagus season has started, so here is a recipe idea to enhance this spring product. Chef Pierre Augé and the Maison de Petit Pierre team in Occitanie
offer us to make a gluten-free tart that should be unanimous: pistachio, green asparagus and Parmigiano Reggiano marshmallow. We already have mouth watering!
It is in Béziers that we set foot. Between its cathedral, its arenas, its locks and the nearby Mediterranean, this city is full of nuggets to discover. Not to mention its gastronomy which is also worth the detour! To taste it without delay, what better than to try a recipe from a chef from Béziers?
Pierre Augé shares some of his talent with us in order to have fun at home. Finalist then winner of the famous cooking show
Top Chef, he now offers bistronomic cuisine in the warm atmosphere of his restaurant La Maison de Petit Pierre. Here is an asparagus pie recipe revisited to discover a little more its universe and an exceptional product whose picking is done by hand and requires special know-how. This vegetable announces the arrival of spring and sunny days but its season only lasts a few weeks, so you have to take advantage of it!
Parmigiano Reggiano marshmallow:
Place the milk, the grated Parmigiano Reggiano and the agar-agar in a saucepan. Bring to a boil and cook for 1 min.
Pass the preparation through a Chinese cheesecloth and let cool.
Meanwhile, whip the egg whites until they are not too firm.
Once the appliance is lukewarm, add the egg whites, mix gently.
Pour everything onto a greased baking sheet, 1 cm thick, then leave to set in the fridge.
appliance : Preheat the oven to 160 ° C and remove the butter from the refrigerator.
Place the pistachios on a baking sheet. Once the oven is hot, roast the pistachios for 6 minutes. Once cooking is complete, leave to cool and then roughly crush the pistachios.
Make a soft butter.
Combine the roasted and crushed pistachios, fleur de sel, chickpea flour, squash seed powder, softened butter and eggs in a mixer.
Increase the oven temperature to 200 ° C.
Blanch the asparagus by immersing them for about 2 min in a saucepan of salted boiling water then stop cooking by plunging them into a bowl filled with ice water, drain.
Cut the asparagus tips, set them aside then cut the tails lengthwise.
In a rectangular mold, place the flat side of the asparagus, add the pistachio apparatus using a pastry bag and flatten by 1 cm with an angled spatula.
Place the tart in the oven and cook for 9 min.
When baking is complete, let cool to remove the mold and gently turn the pie.
Using a cookie cutter, cut rounds of Parmigiano Reggiano marshmallow.
Place them on the tart with a few Taggiasche olives cut in half and the asparagus tips cut in four.
Finish by grating the 24-month-old Parmigiano Reggiano all around the tart using a microplane, sprinkle with a drizzle of olive oil and Camargue fleur de sel.
Enjoy your meal !