Spring green asparagus

 


Spring green asparagus

Ingredients

24 green asparagus

20 g coarse salt

Asparagus butter

50 g softened butter

72 g asparagus béchamel sauce

25 g green breadcrumbs

1 tbsp crushed tansy

1 tbsp of

crushed primroses

Asparagus sorbet

400 g asparagus juice

70 g sugar

14 g glucose

3.2 g stabilizer

Asparagus vinaigrette

50 g asparagus puree

2 cl white balsamic vinegar

5 cl olive oil

Fine salt

White pepper

Preparation

Green asparagus

Point and peel the green asparagus. Tie into two bunches of 9 asparagus and cook in boiling salted water, making sure to keep them crunchy. Reserve. Cut the remaining green asparagus into thin strips using a mandolin. Reserve.

Asparagus butter

Make an asparagus béchamel with 50 g of asparagus juice and 22 g of roux. Once cooled, add the softened butter, breadcrumbs and crushed herbs. Roll out between two sheets of paper to a thickness of 2 mm. Leave to set in the fridge and then cut out rectangles of the same length and width as an asparagus.

Asparagus sorbet

Heat the asparagus juice to 40°C, add the rest of the ingredients and bring to the boil. Cool and let stand overnight. Put the
mixture in an ice cream maker and make the sorbet. Set aside in the freezer.

Asparagus vinaigrette

Mix all the ingredients together and season with fine salt and pepper.

Finishing

Place a strip of asparagus butter on top of the asparagus and grill for 2 minutes. Arrange the asparagus harmoniously on a plate and add a few tansy leaves and primrose flowers. On another small plate, spread the strips of raw green asparagus, lightly seasoned with olive oil, salt and pepper, in a circle, then add a quenelle of sorbet in the centre.

 

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