Bring a large shallow pan of salted water to
a boil. Peel the asparagus. Tie the spears with string in 4
bundles, lining up the tips, and then trim off the woody stems
so all are the same length. Boil the aspargus, uncovered, until
it is just tender when pierced with a point of a knife, 5 to 8
minutes for green aspargus and 10 to 15 minutes for white. Drain
the asparagus and rinse quickly with cold water to set the color
but not long enough to chill the spears. Leave the asparagus in
the colander, covered with the upturned boiling pan to keep them
warm.
Meanwhile, with a small knife, cut out any
membranes from the foie gras. Cut it on the diagonal in 4 slices
about 3/8 inch/1 cm thick and sprinkle them with salt and
pepper.
When the asparagus is cooked, heat a frying
pan until very, very hot. Add the foie gras slices, fat from the
surface will melt and oil the pan at once. Sauté the foie gras
over high heat until brown but still pink in the center, maximum
1 minute on each side. Very short cooking is enough or the foie
gras will dissolve to fat. Transfer the slices to a plate and
keep them warm.
For the sauce, pour off all but a tablespoon
of the foie gras fat. Add the shallot and cook for 30 seconds.
Pour the vinegar into the pan and bring it to a boil, stirring
to deglaze the pan juices. When it is reduced by half, add the
walnut oil and heat for 1 minute. Remove from the heat, stir in
the herbs, taste the sauce, and adjust the seasoning.
Arrange the asparagus tips in a fan on 4 warm
individual plates and lay the foie gras on top. Spoon over the
sauce and serve at once.
This Recipe of the Month
selection comes from Anne Willan's newest release: Anne
Willan From My Château Kitchen (Clarkson Potter/Publishers.
April 2000)
www.randomhouse.com
