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serves eight

Asparagus Velouté Cappuccino
3 cups chicken stock
2 Tbsp white roux
3½ cups blanched
asparagus pieces
salt and pepper to taste

Heat the chicken stock in a small saucepan on medium-high heat. Bring to a boil, then reduce to a simmer. Whisk in the roux to thicken. Once thickened, cook the sauce, or the velouté, for 5 to 6 minutes until the flour has cooked out. Add the asparagus and cook until just hot. Transfer to a blender and purée on high until bright green. Strain, season then fill glasses close to the top. Pour Truffle Froth on top of each shooter and garnish with a shaved truffle or very thin slice of mushroom.

Truffle Froth
4 egg yolks
1 cup heavy cream
½ tsp kosher salt
2 Tbsp truffle oil
2 Tbsp finely chopped parsley

Lightly froth the egg yolks in a small bowl with a hand held blender. In a heavy saucepan, bring the cream just to a boil then reduce heat to low. Pour a third into the yolks and froth with blender. Slowly add this egg mixture to the saucepan. Immediately begin frothing with the blender in the pan over low heat.


Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2015

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