Jose Andres is a chef I admire a lot, even though I’ve never eaten at any of his restaurants. He worked with Ferran Adria at El Bulli, and his cooking reflects that level of playfulness and sophistication.
I recently came across this video on Gourmet.com in which Andres demonstrates an easy white asparagus soup. I saw some white asparagus at my local bodega, and so I decided to go for it.
There is almost no cooking involved in this soup, and yet it comes out really delicious. The only thing to do is boil an egg, and I did mine the way Julia Child recommends. Put an egg in a pot, cover with water, bring to a boil, and then turn off the heat and cover. Then let the egg sit in the hot water for 8-10 minutes.
In a pot, add chopped up white asparagus (from a jar), some salt, pepper, parsley, marjoram, lemon juice, lemon peel, and some of the liquid from the jar of asparagus. Blend it up (I used my immersion blender). When this mixture is smooth, add the cooked egg and some olive oil, and blend again. The egg, besides adding richness, causes the whole mess to emulsify, and this is the real “trick” to the dish. Get it smooth, check for seasoning, and you’re done.
I garnished with some more olive oil and a lovage leaf. Not quite as sophisticated as Andres’ plate, but wonderful nonetheless.