{"id":312967,"date":"2024-06-29T12:10:50","date_gmt":"2024-06-29T10:10:50","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/asparagus-with-beurre-blanc-sauce-and-black-tahini\/"},"modified":"2024-07-01T10:17:48","modified_gmt":"2024-07-01T08:17:48","slug":"asparagus-with-beurre-blanc-sauce-and-black-tahini","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/asparagus-with-beurre-blanc-sauce-and-black-tahini\/","title":{"rendered":"Asparagus with beurre blanc sauce and black tahini"},"content":{"rendered":" \n
\"IMG<\/figure> \n \n

A surprising and totally addictive mix. I love asparagus, green or white. I took this photo with green asparagus because it cooks in two or three minutes in a pan, but you can do the same with white asparagus. They should then be peeled and steamed for about 20 minutes. The combination of beurre blanc, in which I keep the shallots, and the black tahini sauce is incredibly good and delicate. You’ll certainly need some fresh bread to clean your plate!<\/p> \n \n

Pour 4 personnes:\u00a0<\/strong><\/h2> \n\r\n
    \n
  • 20 green asparagus spears<\/strong><\/li> \n\r\n\r\n \n
  • Olive oil, salt, pepper<\/strong><\/li> \n<\/ul>\r\n \n

    White butter :<\/strong><\/p> \n\r\n

      \n
    • 2 shallots <\/strong><\/li> \n\r\n\r\n \n
    • 150ml dry white wine<\/strong><\/li> \n\r\n\r\n \n
    • 125g of salted butter<\/strong><\/li> \n\r\n\r\n \n
    • 1 tablespoon full cream<\/strong><\/li> \n\r\n\r\n \n
    • Salt and pepper<\/strong><\/li> \n<\/ul>\r\n \n

      Black tahini sauce :<\/strong><\/p> \n\r\n

        \n
      • 100g black sesame cream<\/strong><\/li> \n\r\n\r\n \n
      • 25g white vinegar<\/strong><\/li> \n\r\n\r\n \n
      • 25g olive oil<\/strong><\/li> \n\r\n\r\n \n
      • 60g water<\/strong><\/li> \n\r\n\r\n \n
      • 10g honey<\/strong><\/li> \n\r\n\r\n \n
      • 1 clove garlic, peeled and minced<\/strong><\/li> \n\r\n\r\n \n
      • Salt and pepper<\/strong><\/li> \n\r\n\r\n
        \r\n\r\n<\/ul>\r\n

         <\/p>\r\n

        Comment choisir ses asperges ?<\/strong>
        Privil\u00e9giez les asperges fra\u00eeches, bien fermes, avec des tiges sans taches. Pour cette recette, les asperges vertes sont id\u00e9ales, mais les blanches peuvent aussi \u00eatre utilis\u00e9es apr\u00e8s \u00e9pluchage et cuisson \u00e0 la vapeur.<\/p>\r\n

        Peut-on pr\u00e9parer les sauces \u00e0 l’avance ?<\/strong>
        Oui, vous pouvez pr\u00e9parer le beurre blanc et la sauce tahin\u00e9 noir \u00e0 l’avance. Conservez-les au r\u00e9frig\u00e9rateur et r\u00e9chauffez doucement avant de servir.<\/p>\r\n

        Quel type de vin utiliser pour le beurre blanc ?<\/strong>
        Un vin blanc sec comme un Sauvignon Blanc ou un Chardonnay fonctionne tr\u00e8s bien. \u00c9vitez les vins sucr\u00e9s.<\/p>\r\n

        O\u00f9 trouver du tahin\u00e9 noir ?<\/strong>
        Le tahin\u00e9 noir se trouve dans les boutiques bio ou les rayons sp\u00e9cialis\u00e9s des grandes surfaces. Assurez-vous qu’il s’agit de pur s\u00e9same noir et non d’une version sucr\u00e9e.<\/p>\r\n

        Astuces pour la cuisson des asperges<\/strong>
        Pour des asperges vertes, une cuisson rapide \u00e0 la po\u00eale avec un peu d’huile d’olive donne une texture croquante. Si vous utilisez des asperges blanches, \u00e9pluchez-les et cuisez-les \u00e0 la vapeur pendant environ 20 minutes.<\/p>\r\n

        Comment emp\u00eacher la sauce beurre blanc de trancher ?<\/strong>
        Ajoutez une cuiller\u00e9e de cr\u00e8me liquide enti\u00e8re \u00e0 la fin de la pr\u00e9paration. Cela stabilise la sauce et emp\u00eache qu’elle ne se s\u00e9pare.<\/p>\r\n

         <\/p>\r\n<\/div>\n \n

        Pour le tahin\u00e9 noir :<\/h3> \n \n

        I bought this black sesame tahini at an organic store near my home. It’s important to check that it only contains sesame, because there’s also a sweetened black sesame cream spread (available in the dairy section), and it’s not the same product at all!<\/p> \n

        \n
        \"A<\/figure> \n<\/div> \n

        Place the black sesame cream and a little water (which you weigh before cooking) in a container.<\/p> \n

        \n
        \"A<\/figure> \n<\/div> \n

        Initially, the tehena solidifies slightly, then is re-spread by adding water gradually, while stirring.<\/p> \n

        \n
        \"A<\/figure> \n<\/div> \n

        Add the remaining ingredients and mix thoroughly. Leave it out.<\/p> \n

        \n
        \"White<\/figure> \n<\/div> \n

        Pour le beurre blanc :<\/h3> \n \n

        Peel and finely chop the shallots. Place them in a small saucepan.<\/p> \n \n

        Pour the 150ml of dry white wine. Add pepper and boil until almost no liquid remains, just a slight melt. This takes about 15 minutes. <\/p> \n

        \n
        \"Chopped<\/figure> \n<\/div> \n

        \u00a0<\/p> \n

        \n
        \"Diced<\/figure> \n<\/div> \n

        Add the salted butter in 4 or 5 additions over low heat, stirring constantly. The first piece should melt well before adding the next. I keep the shallots here, I think it’s a shame to remove them like in many beurre blanc. <\/p> \n

        \n
        \"A<\/figure> \n<\/div> \n

        Stir constantly over low heat. The butter keeps its creamy texture and does not slice. <\/p> \n

        \n
        \"A<\/figure> \n<\/div> \n

        When all the butter has been added, pour in a tablespoon of whole cream to block the sauce from slicing, and you’re ready to go.<\/p> \n

        \n
        \"A<\/figure> \n<\/div> \n

        Grill the washed and dried green asparagus in a frying pan with a little olive oil for 2 minutes over fairly high heat. Add salt and pepper to taste.<\/p> \n

        \n
        \"Several<\/figure> \n<\/div> \n

        \u00a0<\/p> \n

        \n
        \"The<\/figure> \n<\/div> \n

        Pour a little of both sauces onto the plates, then arrange the asparagus on top. Enjoy with freshly baked bread.<\/p> \n \n

        \"IMG<\/figure> \n \n

        \u00a0<\/p> \n

        <\/div>
        \n
        \"Asperges<\/div>\n<\/div>\n

        Asperges sauce beurre blanc, tahin\u00e9 noir<\/h2>\n
        <\/div>\n\n
        <\/div>\n
        Une savoureuse entr\u00e9e \u00e0 base d'asperges blanches ou vertes, avec sauce au beurre blanc et sauce tahin\u00e9 noir<\/span><\/div>\n
        <\/div>\n