Courtesy of Staff Blogger, Madeline FioreServes 6 INGREDIENTS For the citronette 1 large orange, zest and juice 1 small shallot, peeled and minced 2 teaspoons (10 ml) Dijon mustard 2 pinches sea salt 1 pinch freshly ground black pepper 1/3 cup (80 ml) extra-virgin olive oil, plus a glug for drizzling For the asparagus 2 pounds (907g) asparagus, medium thickness stalks 8 ounces (227g) pancetta, thinly sliced INSTRUCTIONS Fill and preheat the SousVide Supreme to 190F/87C. In a small bowl mix together the orange juice, zest, and shallots and let macerate for 15 minutes. Stir the dijon mustard into … Read More
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