Chartreuse Of Asparagus And Leeks Served With An Emulsion Of Chervil

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Details

16 Ingredients

• 2 Tbsps butter, softened
• 3 medium leeks
• Salt and pepper to taste
• 12 spears of pencil-thin asparagus
• 1 ( 5 oz) chicken breast
• 1 egg
• 1 yolk
• 1/4 cup heavy cream
• 3 Tbsps milk
• 1 cup vegetable stock
• 2 Tbsps heavy cream
• 5 drops lemon juice
• 1 tsp butter
• 6 chervil sprigs
• 12 chervil flowers
• 2 very thinly sliced pieces of black truffle, cut in thin strips