Pan-fried chicken liver with green asparagus
For 2 persons
6 chicken livers
4 green asparagus
1 small tablespoon of olive oil
20 grams of butter
1 pinch of world pepper
1 pinch of fleur de sel
1 pinch of Espelette pepper
1 tablespoon of raspberry vinegar or balsamic vinegar
1 circle 10 cm in diameter and 5 cm high
Cut the asparagus with a mandolin and blanch them 30se c in boiling water.
Preheat a frying pan with a tablespoon of olive oil and 20 grams of butter.
Fry the livers over high heat for 2 minutes on each side, turning them twice.
While cooking, add the asparagus and fry it with the livers for 2 minutes.
Reserve the livers and deglaze the asparagus with a tablespoon of raspberry vinegar or balsamic vinegar.
On a plate, place the circle of about 10 cm in diameter and line the sides of the circle with thin strips of asparagus.
Garnish the center with the livers you have reserved.
Turn out. Decorate with the fleur de sel, the pepper of the worlds and the pepper of Espelette.