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Limburg asparagus with crispy fried sweetbread and herb oil

Savour our Spring Flavours

At Château St. Gerlach we are passionate about using fresh, seasonal ingredients in our kitchens. White asparagus, known as “Limburg Gold”, is ready to pick in spring giving our chefs an ideal opportunity to showcase their considerable creativity. Guido Le Bron de Vexela, Chef de Cuisine Les Salons has come up with this delicious recipe, perfect as an evening meal treat or as a special dish for weekend dinner guests.

Ingredients (serves 4):

  • 16 AA asparagus
  • 4 large fresh morel
  • 600g of sweetbread
  • 4 blood sorrel leaves
  • 4 yarrow leaves
  • 200ml stock from cooked asparagus
  • 200ml cream
  • 25g butter
  • 250ml herbal oil
  • 1 lime
  • 1 shallot
  • 1 garlic clove
  • salt and pepper
  • fleur de sel

* A steam oven is required to prepare this recipe.

Preparation:

  1. Skin the sweetbread and put aside for frying later.
  2. Peel the asparagus, keeping the trimmings. Place ten asparagus into a vacuum bag with a pinch of salt and knob of butter. Steam in oven at 95° F for about five minutes (depending on size). Drain, keeping the stock to use later. Immediately blanche the asparagus in ice water. Once cooled, halve four of the asparagus, lengthways and grill on a Big Green Egg or similar barbecue. Alternatively, use a grill pan.
  3. Cut one asparagus into thin strips and marinate in lime juice, zest, salt and pepper.
  4. Using a peeler, peel four asparagus lengthways and cut into ‘spaghetti’.
  5. Add to cooked asparagus, with a little of the saved asparagus stock (do not add too much at once). Using a hand blender or food processor blend until a smooth creamy texture is formed. Season with salt and pepper, a little garlic and shallot.
  6. Brush the morels to clean. Fry briefly in butter with salt and pepper, garlic and shallot.
  7. Fill the morel with asparagus cream
  8. Put the remaining asparagus trimmings into a smoker and fire with wood chips for about five minutes. Mix the smoked asparagus with cream and stock, season with salt and pepper. Sieve, collecting the moisture into a pan. Bring to the boil and froth lightly with a hand blender. If a smoker is not available, follow the same steps excluding the smoking.
  9. Fry sweetbread on low heat in a pan with butter, until all sides are golden and crispy. Pat lightly and add a sprinkle of fleur de sel.
  10. Arrange plates as shown in the image. Add the foamy sauce of smoked asparagus and garnish with herbs.

Enjoy your meal!

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