White asparagus with stuffed morels and a smoked beurre blanc | Fine dining dish

Hey guys! Today I'll be showing you how to prepare white asparagus. We'll be serving them with morels stuffed with a farce, a smoked beurre blanc, an egg yolk cream and sea aster. All great recipes, so enjoy guys!

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[brandoncarter]

Hey Jules, any chance we could have a video on your equipment and kitchen tools? Love your work

[Stefano-]

As an white asparagus farmer, gonna try this for sure.

[chaowaponmaneesukasem]

Every of your video were amazing...What a talent chef..I love your food too much...

[chitiius]

Using fresh produce to make stunning dishes, so inspiring. Great job my friend.

[isac]

Two of my fav ingredients! White asparagus & morels! Will try making this soon!

[charliertheo]

Sublime! Will definitely try that one.

[marchelpedersen]

Thank you so much for your amazing videos. It is very inspiring and your way of making your videos is absolutely perfect, thank you for that.

[mlw]

I used dried Morels as that's all we can get here in China, but still worked well. That farce is amazing. cooking the asparagus trimmings and blending with the chicken and juices is totally inspired. Amazing job, keep up the great work sir.

[nocil]

This looks amazing! Gonna try this later

[sanderdenhoudijker]

Jules, amazing content as always! One question, could you mention the time how long something can be kept in the fridge? You usually say “keep it in the fridge for later”, but can I make it 1 day, 2 days, a week in advance or all has to be made the same day? If you add that part to your recipes it would be amazing!

[clasifi]

Stuffed Been waiting for this one for ages. Finally ! :) Once again, excellent production, easy to follow, great recipe. Two thumbs up !... @8:59 stuffed gnocchis or molecular gnocchis (i.e. potato foam, bathed in sodium alginate or liquid parmesan Gnocchi ) or stuffed with WILD GARLIC or a Morel duxelle ) or Porcini, etc...

[dkirgjkjdlkfdf]

Any fermentation content chef? Would like to see some fermentation content!

[Kch]

Awesome recipes! Are the ice cubes during smoking process used for preventing melting of the butter? Any other reasons? Also how should I keep the beurre blanc not split? Do you always heat it on a very low heat?

[macakucizmama]

Hello Chef, I have suggestion, can you show us some dish that is fast and easy to make, that could be prepared within half an hour, but that will still look beautiful and that will impress our guests :)

[anthonylouie]

Always intriguing 😉. Thanks Chef, if you ever open for an internship, I’ll be happy to participate

[TruongNguyen-yyjm]

Should I add more cream to beurre blanc, Chef? Is is negative for the sauce

[stevefowler]

Need to know more about some of your ingredients.
For example, what are SIESTA LEAVES?

[sandraterschiphorst]

Hi Jules, voor hoeveel personen zijn de hoeveelheden ?

[philadelphiawalksptsd]

Makin' that hard climb towards 1K from 148 ish. Still checking in! :o)

[theth]

Abfab as always 😍😍, but when is the kitchentour? 😇