Asparagus Bush - Recipe by Chef Daniel Hebet, Le Jardin du Quai

Asparagus Bush - Recipe by Chef Daniel Hebet, Le Jardin du Quai

Chef Daniel Hebet from Le Jardin du Quai in L’Isle-sur-la-Sorgue shares his elegant “Asparagus Bush” recipe, a delicate spring dish full of flavour.

Sommaire

A Refined Creation Centered on Asparagus

The Asparagus Bouquet, created by Daniel Hebet from the restaurant Le Jardin du Quai in L’Isle-sur-la-Sorgue, is a true ode to spring cuisine. This elegant recipe highlights the freshness of green asparagus and the crispiness of smoked bacon, enhanced with aromatic herbs and a touch of balsamic vinegar. A simple yet refined preparation that perfectly showcases the products of the Provençal terroir with precision and creativity.

Total time: 40 min  |   Difficulty: medium  |   Serves: 4 people

Asparagus bouquet by Chef Daniel Hebet - Le Jardin du Quai in L’Isle-sur-la-Sorgue

Ingredients for 4 people

  • 20 green asparagus
  • 4 thin slices of smoked bacon
  • 12 quail eggs
  • A mix of herbs: basil, chervil, tarragon, chives
  • Olive oil
  • Balsamic vinegar
  • Salt, pepper and paprika

Preparation - Step by Step

  1. Prepare the asparagus. Peel the asparagus, then cook them in salted hot water. Immediately cool them in cold water to preserve their bright green color.
  2. Make the bundles. Gather 5 asparagus spears per bundle and wrap each one with a slice of smoked bacon. Wrap them in plastic film.
  3. Cook the bundles. Steam the bundles for 2 minutes in a steamer. Cut off the bases and place the asparagus bouquet in the center of the plate.
  4. Add the quail eggs. Cook the quail eggs sunny side up and place them around the bouquet.
  5. Season and plate. Season the herb salad with olive oil and balsamic vinegar. Arrange it beautifully over the asparagus, drizzle with balsamic vinegar and sprinkle with paprika for the finishing touch.
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