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Asparagus from "La Bastide de Moustiers" Alain Ducasse/Sonja Lee 1996

Asperges Provencal
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Preparation (serves 4):

1. Cook asparagus until tender in a steamer.
2. In a sauce pan, cover bone marrow in boiling salted water and simmer about 1.5 minutes. Remove from water and slice marrow into half inch slices and place under broiler until bubbly. Set aside.
3. Place half cup olive oil in casserole, add butter and chicken stock. Reduce mixture by half. Add asparagus, olives and tomatoes. Cook for 2 minutes then add parmesan and marrow.
4. Decoratively place vegetables on plates. Place the broiled slices of bone marrow over them and drizzle chicken juice and olive oil over all.

Ingredients (per serving):*

22 oz’s (600 gm’s) fresh asparagus, cleaned & peeled
7 oz’s (200 gm’s) black olives or Nicoise olives
14 oz’s (400 gm’s) tomatoes, peeled and seeded
3.5 oz’s (100 gm’s) bone marrow (from butcher)
1 oz’s (25 gm’s) butter
2 oz’s (50 gm’s) Parmesan cheese crumbled
0.5 cup (0.15 litres) chicken drippings
1 cup (0.225 litres) chicken stock.


For a Weights & Measures Conversion table, click here . . .

Read our story coverage of La Bastide de St. Tropez and its restaurant l"Olivier



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