Steamed Asparagus with a Champagne Citrus Vinaigrette

By Four Seasons Executive Chef Sebastien Gianni and Anina Belle Giannini

Serves 2

1 bunch asparagus

1 bulb fennel

1 spring onion

10 almonds

1 lemon

1 bay leaf

1 orange

La Mise en Place (Le Chef’s tip: I have learned to prep all of the ingredients before I actually start cooking. It saves time and keeps me from overcooking an item while prepping the next ingredient—or wrangling a toddler!)

Preheat oven to 375°F and place a large pot of salted water to boil (enough to completely cover the asparagus)

Slice the almonds in thin slivers, leaving 3 almonds whole for later. Slice the heart of the fennel bulb in thin slivers. Finely slice the spring onion. Set aside.

Slice the lemon in half and put the halves in the oven on a cookie sheet or grill pan, sliced edge down, for 15 minutes with a little olive oil.

Cut the white ends off of the asparagus (it looks neater if all the asparagus is the same length.) Place the asparagus bunch in the boiling salted water with a bay leaf for no longer than 5 minutes (less if you like your asparagus really crunchy).

Le Chef’s Champagne Citrus Vinaigrette

6 tablespoons of olive oil (the best you have)

2 tablespoons of white balsamic vinegar (we love Acetaia di Terga)

1 tablespoon of Savora mustard (one of Le Chef’s favorites from France—it is available in specialty food stores; the turmeric really adds brightness to the dish)

Pinch of coarse sea salt 

Pinch of ground pepper

Pinch of finely sliced spring onion

2 tablespoons of Champagne (I don’t think we need to tell you what to do with the rest of the bottle!)

Whisk ingredients together until emulsified; it should only take a few turns of the whisk.

Place the asparagus on a serving dish, garnished with the 2 roasted lemons. Pour the Champagne Citrus Vinaigrette over the asparagus spears. Top with a few slivers of the shaved fennel, the remaining spring onion and sliced almonds. Using a zester, zest an orange directly over the dish (a light dusting will do) as well as the remaining almonds.

Serve immediately. With a glass of Champagne, of course.