Green Asparagus Tart with Foie Gras - Strasbourg , Alsace, France

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Green Asparagus Tart with Foie Gras

  From the restaurant "AU VIEUX COUVENT" in Rhinau 
Green Asparagus Tart with Foie Gras

  Ingredients to serve 4 people 
200 g of half-cooked foie gras
1 kg of green asparagus
5cl of balsamic vinegar
10 cl of olive oil
mustard
salt and pepper

Cut the asparagus tips so that they are 5 to 6 cm long.
Peel the asparagus stalks if the skin is hard and stringy and cut into circles.
Cook all the asparagus in water heavily salted and continually boiling.
Cool the asparagus quickly in ice cold water so that they keep their green color. Take a pie dish with a 10 cm diameter and place the asparagus rounds on the bottom, layer with the foie gras, and then cover with a layer of asparagus tips.
To prepare the vinaigrette mix the oil, vinegar, salt, pepper and a knife's tip worth of mustard.
Add two soup spoons of this vinaigrette to the plate with freshly picked garden herbs.
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