POPOVERS WITH WHITE ASPARAGUS SAUCE AND ORANGE SALT (X2)
- 340 gr milk (I used lactose free milk)
- 1 tsp salt
- 150 gr AP flour
- 30 gr wholegrain flour
- 3 spoons of melted butter
- 10/12 white asparagus
- 1 garlic clove
- 3 basil leaves
- 1 star anise
- Orange salt
Warm up the oven to 230 degrees. Put a muffin tray inside to heat up together with the oven. Warm up the milk slightly, then whisk it with the egg and the salt. Add the flours and whisk till there are no big lumps. Add the melted butter and combine quickly. When the batter is ready, take the muffin tray out of the oven and spray it with a large amount of pan coating (or brush the muffin molds with a lot of olive oil). Fill every mold with the batter up to 2/3. Place the tray in the oven and bake for 20 minutes. Then lower the temperature to 190 degrees and bake for another 15 minutes. When ready, let them cool down on a wire rack.
In the meantime, prepare the white asparagus sauce. Clean the asparagus and boil them in a large pot of water with the star anise and the basil. They will be ready when a fork can easily go through them. Take half of them out of the water and let them cool down. Cut the other half in small pieces. In a small pan, fry the garlic clove in a spoon of olive oil. Add the pieces of asparagus and some of the cooking water. Cook for about 15 minutes, then add half a teaspoon of orange salt and blend them. You want to get a nice and runny sauce. Add more salt if necessary.
Finally, warm up a spoon of olive oil in a large pan. Add the full asparagus and cook them for 2 or 3 minutes, keeping the heat high. When all the parts are ready, compose your dish