Asparagus with marrowbone

Asparagus with marrowbone

By
From
The Beef Club
Serves
4
Cooking time
24 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
2-3 marrowbones
24 green asparagus spears
2 tablespoons olive oil
fleur de sel
1/2 bunch flat-leaf parsley
200g rocket
12 Dried tomatoes
or 12 shop-bought sun-dried tomatoes

You will need

Quantity Ingredient
mandoline

Method

  1. The day before you want to serve this dish, soak the marrowbones in cold water. Replace the water several times – it should be clear after the 24 hours.
  2. Do not peel the asparagus but remove the spikes with a knife. If they are fat, cut off the woody end of the stalk.
  3. Immerse the asparagus in a large pan of boiling salted water for 4 minutes, then cool immediately in iced water. Cut them into thin slices (about 3 mm) with a mandoline.
  4. Poach the marrowbones in boiling water for 20 minutes, then cool in iced water. Take out the marrow from the bones and cut into slices about 1 cm thick.
  5. Arrange the asparagus and slices of marrow in a dish, drizzle with olive oil, and season with fleur de sel. Add the parsley, rocket leaves, and dried tomatoes.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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