Espárragos blancos cacio e pepe

Ingredientes

• 40 each white asparagus from Loire
• salt to taste
• 4 ea Blanched white asparagus
• 1 Tbsp. Cracked black pepper
• 1 tsp Cracked white pepper
• 2 cups Chicken stock
• 1/2 stick stick Butter
• 1 cup Pecorino romano, grated
• 1 tsp Fresh lemon juice

Preparación

1. 1

   --- For blanching ---

2. 2

   Bring a large pot of heavily salted water up to a rolling boil and prepare an ice bath by filling a large mixing bowl with ice and water.

3. 3

   Peel all the white asparagus from the head down to the tip, making sure to peel evenly so there are no flat edges.

4. 4

   Drop the peeled asparagus into the boiling water in batches, ten spears at a time. Boil the asparagus until just tender, around 4 minutes.

5. 5

   Once cooked, immediately remove from the boiling water and drop into the ice bath to arrest the cooking and cool completely.

6. 6

   Remove the spears from the ice bath, shake off excess water and store on a kitchen towel on a tray in the refrigerator until needed.

7. 7

   --- For the cacio e pepe white asparagus (per 1 serving) ---

8. 8

   Place a saute pan that is just large enough to comfortably hold four spears of asparagus laying flat over a medium high heat.

9. 9

   Toast both the white and black cracked pepper in the pan until just starting to smoke and become fragrant.

10. 10

    Pour in the chicken stock and bring to a rapid boil.

11. 11

    Drop the white asparagus into the pan, followed by the butter.

12. 12

    Swirl the pan to emulsify the butter into the chicken stock and coat the asparagus.

13. 13

    Continue boiling the emulsion until reduced by two thirds.

14. 14

    Take off of the heat and add the lemon juice, followed by the cheese and swirl the pan again to melt the cheese into the emulsion.

15. 15

    Check for seasoning at this point, it may need a touch of salt.

16. 16

    Place the asparagus spears lined up into a pasta bowl and cover with the emulsion.

17. 17

    Finish with a fresh grating of pecorino cheese and serve.