The Chef in the Hat

The Chef In The Hat is Thierry Rautureau, the talented force behind Loulay Kitchen & Bar and Luc restaurants, bringing a French twist to the best of Pacific Northwest cuisine.

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It's Asparagus Season! Try this new recipe for Grilled Washington Asparagus with Summer Ravigote Sauce

After rinsing off your 2 pounds of asparagus cut about 1” from the bottom and peel the asparagus about 2 inches from the bottom. Place on a cookie sheet and drizzle a bit of olive oil, salt and ground black pepper. Let them marinate for about 15 minutes. Start your ravigote. 


Summer Ravigote Sauce (Yields 2 cups)

Ingredients

2 cups chicken stock (or vegetable stock)

1⁄4 cup rice vinegar

2 tablespoon Dijon mustard

1 teaspoon of Harissa

1 cup olive oil

½ sunflower oil

1 cup minced chives

3⁄4 cup finely chopped parsley

1⁄4 cup minced tarragon

¼ cup finely chopped mint

1⁄4 cup capers, rinsed and minced

¼ cup thinly minced pickles or gherkins

2 medium shallots, minced

1 hard-boiled egg, finely chopped

1 garlic clove finely micro planed

Season to taste with salt and ground black pepper

In a small saucepan, reduce the chicken stock by half over high heat. Cool, then transfer to a blender along with the vinegar, mustard, salt, pepper, and cayenne. With the motor running, slowly drizzle in the oil until emulsified. Transfer to a bowl along with the chives, parsley, chervil, tarragon, capers, shallots, and egg. Using a micro plane, grate the garlic into the bowl, then stir everything to combine. Season to taste. Set aside. 

Place the asparagus on your grill and cook till slightly tender. Remove the asparagus and set them on a platter. Spoon the ravigote sauce all over and serve. 

This sauce is very versatile and can be served hot or cold with vegetable, fish or meat. Enjoy!

Thierry Rautureau 2018

Chef In The Hat™