Stuffed White Asparagus with Anchovies and Truffle Almond Cream
White asparagus from Navarra stuffed with an anchovy-almond mousse.
Asparagus de Navarra is one of the few Spanish pantry items where the jar is better than anything fresh you can buy in the US. Treat them with respect. Here the spears become a vessel, hollowed lightly and filled with a whipped anchovy-almond mousse that sits between a pâté and a crème. The truffle almonds are the finishing punctuation — earthy, sharp, a little wild.
Ingredients
- Authentic Esparragos de Navarra. Gourmet White Asparagus Jar (9-12 pieces)
- Yurrita Premium Anchovy fillets from the Cantabrian Sea, Spain. 3.5 oz
- Gourmet Almonds with Truffle 2.2 oz
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Hand-Harvested "Fleur de Sel" Salt from Ibiza | 5.3 oz Ceramic Pot
Preparation
- Drain 12 white asparagus spears and pat dry. Reserve 2 tbsp of the jar liquid for the mousse.
- Slice each spear lengthwise about two-thirds through, opening it into a shallow canoe.
- In a food processor, blend 8 Yurrita anchovy fillets, 50 g roasted almonds (reserve the truffle ones for the top), 30 g unsalted butter at room temperature, 1 tbsp sherry, and the reserved asparagus liquid until smooth. Add 2 tbsp crème fraîche at the end and pulse once.
- Season with cracked black pepper. Taste before adding any salt — the anchovies carry it.
- Transfer the mousse to a piping bag with a small star tip.
- Pipe a generous line of mousse into each asparagus canoe.
- Microplane the truffle almonds directly over the plate — aim for 1–2 g per spear, a fine dusting. Finish with a drizzle of good olive oil and a few chive tips.
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