With the arrival of summer, people are more and more tempted to take a ride in the boschi, in this period it is not difficult to come across wild asparagus. Spring is the season when asparagus shoots bloom in the earth's natural way.
If you are returning from a fruitful walk, to best enhance the delicacy of the sprout, you can combine it with deer meat. In this case you can take a cue from the recipe of Roberto Dormicchi, chef of the Franchi Food Academy, which proposes the "Venison fillet with asparagus cream"
Ingredients:
500 gr venison fillet
500 gr of asparagus
70 gr thinly sliced speck
50 gr butter
1 dl white wine
200 gr vegetable broth
20 gr flour
a sprig of sage
a sprig of rosemary
a clove of garlic
to taste salt up
to taste black pepper
Preparation:
Take the venison fillet and with a sharp and pointed knife make holes. Insert sprigs of rosemary, sage and garlic. Wrap the meat in slices of speck, and fasten them with a string. In a pan, melt half the butter and add the venison. You do brown the meat and then blend it with white wine. As the wine evaporates, clean the asparagus. Cut a couple of strips for decoration and set them aside, slice the rest into rounds. Add them to the pan and facilitate cooking with the broth.
When the venison is browned, remove it from the heat. In a bowl, prepare a mixture (from the French roux) with the remaining melted butter and flour. The compound at the base of each white sauce serves as a thickener for savory creams and soups. Add the roux with asparagus sauce and season with salt and pepper. Stir over low heat, with a special whisk for 1-2 minutes to avoid the formation of lumps. The color must remain clear and the short cooking only serves to cook the flour to avoid it tastes raw. Now the sauce is ready to be pureed in the mixer. On the plate arrange a asparagus cream base on which you will place the fillet slices of deer. To complete the dish, place the asparagus slices on the meat. In addition to having a good and tasty result, the asparagus they are rich in vitamins, minerals and energy substances. They also possess detoxifying, antioxidant and diuretic properties. A dish to lick your mustache with and that is good for the body.