Mixed raw and cooked asparagus in a black truffle sauce (Asperges vertes de chez robert blanc cuites et crues, sauce pilée de truffe noire) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 30) by Alain Ducasse

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See page 1042 for light chicken stock recipe. See page 848 for the asparagus marmalade recipe.

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