March highlights asparagus, a versatile and affordable vegetable, celebrated for its many culinary uses. Chef Aziz Mokhtari creatively pairs it with marinated beef and his unique Mokhtari sauce. The article provides a detailed recipe for the sauce, asparagus vinaigrette, and instructions for preparing both marinated beef and sautéed asparagus. Mokhtari’s culinary journey is also featured, showcasing his commitment to traditional Occitan cuisine and his successful restaurant, Les P’tits Fayots.
March’s Star Ingredient: Asparagus
Following a month-long celebration of leeks, it’s time for asparagus to shine brightly in our kitchens this March. This versatile vegetable can be served in a myriad of delicious ways—whether as a starter, baked in a gratin, or blended into a creamy velouté. The affordability of asparagus, priced around twelve euros per kilogram, makes it a popular choice among the French. Chef Aziz Mokhtari, in ‘La Brigade: Hello!’, shares his creative approach to this seasonal delight by pairing it with marinated beef and his signature Mokhtari sauce.
Essential Ingredients for the Dish
To prepare the Mokhtari sauce, gather the following ingredients:
- 200 g of apple cider vinegar
- 110 g of honey
- 100 g of soy sauce
- 30 g of ginger
- 30 g of lemongrass
For the asparagus vinaigrette or tagliatelle, you will need:
- 100 g of olive oil
- 30 g of lemon juice (green or yellow)
- 40 g of kalamansi juice
- 20 g of chopped shallot
To marinate the beef, you require:
- 1 beef roast (consult your butcher)
For the English-style cooked and sautéed asparagus, prepare:
- Green asparagus
- Olive oil
- Salt
- Pepper
Step-by-Step Preparation of Asparagus
To embark on this culinary adventure, begin by crafting the Mokhtari sauce. In a saucepan, combine apple cider vinegar and honey, heating until it reaches a boil. Next, stir in the soy sauce, ginger, and lemongrass, allowing it to boil once more before covering to let the flavors meld. While it infuses, create the asparagus tagliatelle by peeling the asparagus lengthwise. Prepare the vinaigrette by mixing olive oil, lemon juice, kalamansi juice, and chopped shallot in a shaker, then season the tagliatelle with this blend.
For the marinated beef, allow it to soak in the Mokhtari sauce for 24 hours in the refrigerator. After marinating, remove the beef, pat it dry, and sear in a pan or roast in an oven preheated to 200°C for about 10 minutes. It can be served either warm or chilled. To prepare the asparagus, trim the tough ends by about three centimeters and lightly peel the stalks, preserving the tips. Blanch the asparagus in boiling salted water for three minutes, then transfer them to an ice water bath to halt the cooking process.
Once drained, heat a splash of olive oil in a skillet and sauté the asparagus quickly with salt and pepper. For an elegant presentation, arrange the sautéed asparagus alongside the asparagus tagliatelle, topping with a few slices of marinated beef and a drizzle of Mokhtari sauce.
Chef Aziz Mokhtari’s Culinary Journey
Aziz Mokhtari’s culinary journey began in 2001 after he moved to Toulouse, where he pursued formal training at the CFA de Blagnac and honed his skills through apprenticeships in various restaurants. At just 23, he co-founded Les P’tits Fayots with Vincent Tenes. “My restaurant is packed daily, even without a Michelin star. After a decade in the kitchen, I focus on promoting the culinary arts and the dual roles of the chef as both an artist and a business leader,” shares Mokhtari. His menu features hearty, authentic dishes such as pot au feu, chocolate ganache, cod brandade, and eggplant mixed with herbs, showcasing his dedication to traditional Occitan cuisine.