Green Asparagus with Radish and Walnut Rémoulade

Serves 4
Preparation time: 15 minutes
Cooking time: 10 minutes

Ingredients
1 bunch radishes
3/4 cup (85 g) walnuts
2 tablespoons (30 ml) grapeseed oil
2/3 cup (150 ml) heavy cream
or crème fraîche
1 tablespoon (15 ml) Dijon mustard
juice of 1/2 lime
1 bunch green asparagus
1 oz. (25 g) Parmesan shavings
salt and white pepper

Wash the radishes and slice them thinly.

In a skillet, lightly color the walnuts in the grapeseed oil. Set aside a few walnuts for garnish, and finely chop the others. In a small bowl, combine the chopped nuts, cream, mustard, and lime juice. Season with salt and pepper.

Peel the lower part of the asparagus stems. Cook them briefly in 3 pints (1 1/2 liters) boiling salted water.

Arrange the asparagus on individual plates with 2 tablespoons (30 ml) rémoulade and a handful of radish slices. Sprinkle with the remaining walnuts and Parmesan shavings.

Reprinted with permission from Éric Kayser’s New French Recipes by Éric Kayser. Copright 2009. Published by Flammarion. Buy the book