“It doesn’t take much to make asparagus great- just great asparagus. But a little butter, flour de sel, and truffle oil don’t hurt,” Amanda Hesser, The New York Times Essential Cookbook
No truffle oil for us. I would have loved it, but I had to track down flour de sel this week and just didn’t have time for the truffle oil too. I will be on the lookout for it though for next time. Because, yes, there will be a next time. Such a simple, simple cooking of asparagus, with some butter and flour de sel, and while still simple, it’s amazing. My guy got introduced to fleur de sel tonight, and doesn’t think it much different from “salt.” Oh well. At least he liked it.
-May 6, 1998: “En Route: France: From the French marshes, a Salty Treasure,” by Amanda Hesser. Recipe adapted from Alain Passard, the chef at Arpege in Paris.