Thursday, October 27 2016


Royal Asparagus Jambon De Pays and Bread Chips

Update: July, 19/2015 - 02:34

with chef Raphael Szurek from JW Marriott Ha Noi Hotel

Embark on a culinary journey to Lyon this week with a classic recipe from Chef Raphael Szurek at French Grill, JW Marriott Ha Noi. The balance between the fresh aroma of asparagus royale and crunchiness of bread chips will bring you a unique tasting experience.

Ingredients: serves 4

For Asparagus:

  • 700g asparagus
  • 80g shallots, chopped
  • 80g butter
  • 0.2l cream
  • 0.3l chicken stock
  • Salt & pepper to taste 1 pcs per 0.5l egg

For bread chips:

  • 1 pcs old bread
  • 75g clarified butter

For garnish:

  • 12 pcs asparagus, shaved
  • 12 pcs asparagus, blanched
  • 4 Parma ham, slices


  • Peel the asparagus and save the tips for the end of the recipe. Chop the bodies in small pieces.
  • In a pot, melt the butter and sweat the shallots, add asparagus and cover with chicken stock. Boil for a few minutes until tender. Add cream and blend. Correct the seasoning. Chill.
  • Add one egg per 0.5l of asparagus. Dispose in a bowl, cover with cling film and steam for 15 to 20 minutes.
  • Freeze the old bread and slice it very thinly with a slicing machine. With a brush apply clarified butter on both side and cook at 100oC in the oven for an hour between two heavy sheets. Cool down, keep in a dry place.
  • Serve the royale at room temperature and garnish with the ham and asparagus.

You can sample the dish at French Grill, JW Marriott Hotel Ha Noi, 8 Do Duc Duc Rd, Me Tri, South Tu Liem, Ha Noi. Tel: +84 3833 5588, hotline: +84 904 897 526.

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