Ingredients: (4 servings)
Fresh deveined foie (400 g)
Huétor Tájar wild asparagus
Los Monteros artichoke marmalade (30 g)
Beef stock (1 dl)
Freshly ground pepper
FOIE WITH ASPARAGUS AND MARMALADE RECIPE
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.
Huétor Tájar asparagus recipe
Type of recipe