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Prep time
1 hour
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Cook time
20 minutes
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Serves
4
Author Notes
Explore a sunny recipe that captures the spirit of Provence with the freshness of green asparagus, the richness of Brousse du Rove with herbs, and the crunch of crispy chickpeas. Crafted by chef Nicolas Bottero from Mas Bottero in Aix-en-Provence, this creation reveals a harmonious marriage of Mediterranean flavors and local ingredients, offering an authentic and refined culinary experience. —damianotrulli
Ingredients
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12
large green asparagus spears
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4 cups
cream cheese
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1/4 bunch
coriander
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1/4 bunch
tarragon
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1/4 bunch
chives
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1/4 bunch
rosemary
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4
shallots
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1 cup
olive oil
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1/4 cup
lemon juice
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4
sheets of phyllo pastry
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1 tablespoon
melted butter
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1 pinch
Salt, pepper
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1 cup
vegetable broth
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3.5 ounces
cooked chickpeas
Directions
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Asparagus: Wash and trim the asparagus. Cut off the bottom 2 inches (5 cm) and reserve the largest ones to slice into raw shavings using a Japanese mandoline. Sauté the asparagus in olive oil in a pan, season, cover, and add vegetable broth halfway up. Cook quickly until the liquid evaporates. Cool.
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Brousse: Drain the Brousse cheeses and season with chopped herbs, finely chopped shallots, 1/2 cup (125 ml) olive oil, and a dash of lemon juice. Adjust seasoning with salt and pepper to taste.
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Phyllo pastry: Cut lengths of phyllo pastry about 1.5 inches (4 cm) high. Brush with melted butter and roll around an 8 cm diameter dessert ring. Bake in the oven at 180°C (350°F) for 6 minutes. Let cool and unmold.
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Chickpeas: Drain the chickpeas and spread them on a baking sheet lined with parchment paper. Drizzle with olive oil and roast in a hot oven for a few minutes until golden brown. Cool.
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Plating: Place a phyllo pastry ring on a plate, fill it halfway with Brousse du Rove, halve the asparagus spears and arrange them standing in the cheese. Garnish with raw shavings and fried chickpeas. Drizzle with olive oil and sprinkle with salt.
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