I finally had my first long awaited cooking lesson.

Our recipe of the day was; Le feuilleté d’asperges à la crème de citron vert…

By Chef Benoit Charvet.

We were a total of 4 students 5 with the chef, I had a wonderful 2 hour lesson and learned a great many little techniques… once we finished preparing our dishes we all sat and enjoyed our own meal. Here is the recipe and a picture of my plate…

Recipe for 6 People:

3 bundles of green asparagus

300 grams of pâte feuilleté

2 limes

50cl of cream

1 bundle of coriander

1 egg

Clean well the asparagus removing all thorns gently. Cut asparagus all the same length removing about 2 inches from bottom. Cook them on a large bowl of salted boiling water

(al dente but cooked) quickly remove once cooked and put them on a bowl of very cold water (you may add some ice on water) this will stop the cooking and keep the green colour very bright.

Now take the dough and cut out rectangles shapes of feuilletage about 12 x 6 cm…

Trace some lines with the point of a knife delicately to decorate and then paint with a brush the yellow of the egg (mix the yellow with a bit of water and a drop of Mazola oil this will give dough a shinny look).

Cook the dough rectangles at 180° for about 15mn until you have a nice gold colour.

Heat cream, once it’s about to boil always turning with a spoon add lime juice, salt, pepper, bits of lime skin chopped up (that you have boiled separately to soften skin), and a bit of chopped coriander…(Cream must be hot if not once you put lime juice in cream  will go sour ).

To decorate plate…

Caramel Balsamic… take the same amount of Balsamic vinegar and the same amount of sugar bring to boil to caramelise once you achieved your desired co density stop…

Take a look at picture;