Compose a variety of colourful dishes with the asparagus and parmesan purée

Get new inspirations for creating colourful dishes with the Asparagus and parmesan purée.

How-to video

Watch the video to discover step-by-step the culinary ideas as described below.

Recipe 1: Pan-fried foie gras with the Asparagus and parmesan purée

Ingredients:

  • Asparagus and parmesan purée Traiteur de Paris
  • Lobe of pan fried foie gras
  • Wild green asparagus
  • Sugar snap peas
  • Broad beans
  • Shavings of parmesan
  • Duck gravy reduction

Recipe steps:

  1. Place the Traiteur de Paris green asparagus mousse, pre-heated in the oven, on the plate
  2. Add the lobe of pan-fried foie gras
  3. Arrange the asparagus and sugar snap peas on either side
  4. Place the parmesan shavings on top of the vegetables
  5. Drizzle the dish with duck gravy
Recette conseil du chef foie gras poêlé mousseline asperges au parmesan Traiteur de Paris
Recette conseil du chef filet rouget mousseline asperges au parmesan Traiteur de Paris

Recipe 2: Fillets of red mullet with green asparagus

Ingredients:

  • Asparagus and parmesan purée Traiteur de Paris
  • Red mullet fillets
  • Green asparagus puree
  • Oyster mushrooms
  • Rosemary

Recipe steps:

  1. Cook the fillets of red mullet with rosemary in buttered foil or paper
  2. Brown the oyster mushrooms
  3. Place the Traiteur de Paris asparagus and parmesan purée, pre-heated in the oven, on one side of the plate
  4. Arrange the two fillets of red mullet on the plate
  5. Add a spoonful of green asparagus puree
  6. Decorate with the oyster mushrooms, asparagus tips and rosemary