This week Tony Astle didn’t dine out, but rather is telling the story of his own culinary endeavours.

At the height of its success in the 1980s, Tony and Beth Astle owned and operated Antoine’s, a Parnell-based restaurant that was booked out months in advance.

‘Let Them Eat Tripe’ tells the story of Antoine’s, and Tony joined Kerre Woodham for a chat about the recently released book.

LISTEN ABOVE

4 Portions

Ingredients:

• 450 g fresh asparagus
• 700 ml chicken or vegetable stock
• 120 g potato, diced peeled
• 50 g onion, diced
• 5 cloves garlic, crushed
• 55 g butter
• 1 tsp lemon juice
• salt and pepper
• 170 ml cream
• extra blanched asparagus to garnish

Method:

1. Melt the butter in a saucepan. Add the diced potato, onion, and crushed garlic. Sweat together without colour for 3 minutes.
2. Add the stock and cook the ingredients until the potato is cooked through. Approximately 12 minutes.
3. Add the asparagus (chopped) and continue cooking until the asparagus is just done.
4. Puree. For a refined soup strain, using some force. For a rustic soup, do not strain.
5. In a clean pan, add the soup. Heat. Add the cream. Check seasoning and adjust.
6. Finish with lemon juice.

Plating:

Portion the soup. Top with a swirl of fresh cream and some sliced asparagus or asparagus tips. Eat and enjoy.

Note:

Do not overcook the asparagus, otherwise your soup will lose its fresh green colour.

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