Asparagus with Creme Fraiche and Truffles
Crème fraîche is one of the pillars of French cuisine, rich and creamy yet tangy and light, and an amazing accompaniment to asparagus. These two are made only more glorious with the addition of shaved black truffles. If you are lucky and have access to fresh ones, don’t think twice. As an alternative, jarred truffles from reputable Italian brands like Urbani are delicious and can be just as wonderful. You need not add truffle oil If you are using fresh black truffles.
This dish is such an embodiment of simplicity and elegance that we created a Food Film called; The Glory of Cream.
In a deep pan, bring water to boil on medium heat and add asparagus, let simmer for two minutes. Remove and place in an ice bath to cool down immediately.
Once cooled ensure the asparagus are dry, and then arrange elegantly in a serving platter.
In a bowl mix the crème fraîche with the salt and the olive oil. (If you are using jarred black truffles substitute with ½ tsp of truffle oil).
Drizzle the crème fraîche on top of the asparagus and shave the black truffle on top.
Serve as an appetizer quite simply on its own.
Rony Zibara
Editor-In-Chief and the gourmand-gourmet behind Poetry of Food; a food memoir which has been in preparation since he was a child. His earliest memories are in the kitchen with his mother cooking French and Lebanese dishes, and with his South American grandmother making Spanish dishes as the cook prepared a repertoire of salsas and sauces. Having grown up in Beirut and lived between Paris, Toronto and now New York, Rony’s food and travel experiences have always been part of his personal cuisine. An avid storyteller, he believes it’s not about the size of the catch, but about the day. It’s the experience, the setting, the people, and most importantly, the ingredients that turn the meal and the flavors into a memory. While not a professionally trained chef, Rony is a cook by all counts; his life revolves around the culinary joys of food, searching out new ingredients, new recipes, and new cultures. And while he loves the restaurant scene, he is not an obsessed follower. Rony’s food passions lie in the poetry of the everyday meal and not in the pursuit of the absolute ‘best’ or perfect meal. His extensive career in innovating and branding new products and experiences has been a great support and backdrop for his passions in food culture and is evident in the overall design and presentation of this food memoir.