Ingredients: (4 servings)


Fresh deveined foie (400 g)

Huétor Tájar wild asparagus

Los Monteros artichoke marmalade (30 g)

Beef stock (1 dl)

Salt flakes

Freshly ground pepper

FOIE WITH ASPARAGUS AND MARMALADE RECIPE

Preparation:


Cut the foie into pieces and cool until it is time to plate. Grill the asparagus to enhance its flavour.

Fry the foie in a pan (without oil) until it releases most of its fat.

Let rest on absorbent paper and then plate. Sprinkle and serve with beef stock, grilled asparagus, and Los Monteros artichoke marmalade.

It is a perfect balance of fatty, acid, and bitter flavours, with a touch of citrus provided by the asparagus.

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