Chilled Asparagus Troisgros-Savoy

Recipe by: Leslie Brenner
Inspired by: A sauce by Guy Savoy

In the springtime, I can’t get enough asparagus (yep, call me old-fashioned, but I like to stick to the seasons produce-wise). Usually by summertime, I’ve pretty much OD’d.

But here’s a way to serve it that’s absolutely dreamy on a sweltering summer evening: Peeled, simmered, chilled and accompanied by a sauce that makes it special — also chilled.

Inspiration for the duo comes from an old cookbook by superstar French chef Guy Savoy, called Simple French Recipes for the Home Cook. In fact, it jumps off the page in in the first recipe in the book: Steamed Green Asparagus with Sauce Lauris. Lauris, Savoy explained in a sidebar, is a village in the Southeast of France known for its asparagus. Sauce Lauris — which Savoy makes using raw egg yolks, mustard, oil, crème fraîche, paprika and sherry vinegar — is one he learned as an apprentice at the famed Troisgros Restaura…