GREEN ASPARAGUS WITH BRIOCHE BEURRE BLANC & CITRUS

Drawing from his experience at Eleven Madison Park and Flora Bar, Nico crafts a menu at 6 that showcases his commitment to seasonal ingredients and inventive flavor combinations.

In this recipe, tender green asparagus is paired with a rich brioche-infused beurre blanc and bright citrus segments, creating a balance of textures and flavors. The dish exemplifies Nico's produce forward approach, blending classic European techniques with contemporary influences.

At 6 Restaurant, the dining experience is designed to be intimate and memorable, with a six-seat tasting table and a focus on hospitality and gratitude. This dish reflects that ethos, inviting diners to savor the freshness of seasons colliding — late season winter citrus meets early season Green Asparagus, in a thoughtfully composed presentation.

GREEN ASPARAGUS WITH BRIOCHE BEURRE BLANC & CITRUS

INGREDIENTS

2 jumbo or colossal green asparagus
50 g brioche dashi
120 g butter
10 g brown butter
100 g of citrus, segmented
20 g Senia Olive Oil

For the Brioche Dashi

12.5 g Kombu
2.5 L water
20 g bonito flakes
10 g dried shiitake
45 g mirin
5 g tamari
50 g hon dashi powder
200 g brioche

METHOD

For the dashi:

1. Start by roasting the kombu and steep in water for an hour at medium heat. Let cool down in the fridge overnight.

2. Reheat the kombu water to a gentle simmer, add the bonito flakes and shitake. Turn the heat off and let it steep for another hour. After 1 hour add dashi powder, mirin and tamari.

For the Asparagus:

1. Peel the small leaves off, cut about 1,5 inch of the bottom.

2. Peel the bottom part of the remaining asparagus.

3. Blanch the asparagus in salted water for about 2-3 minutes.

4. Let the Asparagus cool at room temperature (no ice bath).

For the pick up:

1. Glaze the asparagus in butter, water and a drop of white soy. Season with maldon salt and lemon zest.

For the brioche beurre blanc:

1. preheat the oven to 160C and toast brioche for about 20 minutes, or until the bread has a nice even dark brown color.

2. Heat up the dashi stock and steep the toasted brioche for 20 minutes.

3. Strain the sauce, make sure you squeeze all the liquid out of the bread.
heat up the dashi and emulsify the cold butter cubes, you can use a whisk or hand blender. Make sure the dashi is hot enough so the sauce doesn't break.

4. Add the rest of the ingredients (to taste).

5. If you have a iSi: Put the sauce in an iSi and charge it with one charger, keep warm in a bain marie.

7. If not, use the blended sauce.

To plate:

1. place the asparagus in the middle of the plate.

2. Cover half of the asparagus with the brioche sauce/ foam.

3. Place the citrus segments on top of the sauce and finish with olive oil.