Assorted asparagus in an emulsified Ligurian olive oil and aged balsamic vinegar dressing, with Parmesan lace (De grosses asperges de chez Robert Blanc, des violettes et des sauvages d’ici, émulsion d’huile d’olive de ligurie et de vieux vinaigre) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 37) by Alain Ducasse

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  • Eat Your Books

    See page 1042 for light chicken stock recipe.

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