INGREDIENTS FOR TWO PEOPLE
- 6 chicken livers
- 4 green asparagus stalks
- 1 soup spoon olive oil
- 20 grams salted butter
- 1 pinch mixed peppers
- 1 pinch fine sea salt
- 1 small pinch Espelette pepper
- 1 soup spoon of raspberry vinegar or balsamic vinegar
- 1 ring 10 cm in diameter and 5 cm tall
- 1 mandolin
Cut the asparagus with the mandolin and blanch them by putting them into boiling water for 30 seconds.
Preheat one teaspoon of olive oil and 20 grams of butter in a fry pan. Fry the livers at a high temperature for 2 minutes on each side and turn them over twice. During cooking, add the asparagus and fry them along with the livers for 2 minutes. Set aside the livers and deglaze the asparagus with a soup spoon of raspberry vinegar or balsamic vinegar.
Put the ring about 10 cm wide on a dish and line the walls with fine strips of asparagus. Put the chicken livers on the inside. Take out of the mould. Decorate with fine sea salt, mixture of peppers, and Espelette pepper.