Serves 4 as an appetizer.
Ingredients
8 jumbo asparagus
8 dried cannelloni or large macaroni
2 cups milk
2 cups heavy cream
3 whole cloves garlic
Salt and pepper
Pinch paprika
1/2 cup sliced shallots
1 tablespoon butter
1/4 cup smoked bacon, diced
1/2 cup veal demi glace
8 parsley leaves
5 ounces Comte cheese, grated
Directions
Blanch the asparagus in boiling water for 3 to 4 minutes, depending on the size of the asparagus. When done, drop asparagus in ice water until cool. Drain
Cook the pasta in 2 cups milk and 1 quart salted water for 8 minutes. When done, drop macaroni in the ice water until cool.
In a small saucepan, cook the cream with the whole garlic cloves over medium-high heat until reduced by half. Cool. Season with salt and paprika. Set aside.
In small saute pan, slowly cook the shallots in the butter with a pinch of salt. Add the bacon, and cook until softed and rendered but not colored. Add the veal demi glace, and simmer until slightly thickened. Set aside.
Stick the asparagus inside the cooked pasta tubes. Preheat broiler. Place the asparagus in a buttered baking dish. Cover with the reduced cream, then sprinkle with the cheese.
Broil the asparagus until golden brown. Serve hot, garnished with the bacon shallot jus and the parsley leaves.
