By
chef patrick Asfaux4/5
(13reviews)
· 🍳 28 made it
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12 beautiful white asparagus, well scraped and cooked
2.1 oz (60 g) of smoked salmon roe "Organic"
0.7 oz (20 g) of green soy sprouts or small beans, just blanched and refreshed
2 cloves of black garlic*
Sauce prepared 1 hour before
0.4 oz (10 g) of fresh ginger cut into tiny brunoise
1.7 fl oz (5 cl) of rice vinegar
1.7 fl oz (5 cl) of rapeseed oil
fine sea salt.
Step-by-step directions
1 On your cutting board, cut your asparagus stems into small barrels of 2 to 3cm thickness, keep the heads which you will cut lengthwise into 4 pieces, then arrange around your 4 beautiful plates your barrels, the heads in the center.
2 Stir your sauce and pour over your asparagus.
3 On these asparagus barrels, place on each one a little salmon roe and a slice of black garlic, then in the center of your plate complete with the rest of your salmon roe. *I tried this dish with 2 types of black garlic: a French one rather mild and round in taste and a Korean one with a stronger marine flavor. www.ailnoirbio.fr www.sante-nat.fr
You enjoyed this recipe of sandy asparagus in festive attire?
Discover other recipes of with vegetables, or browse the starters category. This dish pairs well with Condrieu.
Sandy asparagus in festive attire4/5
(13reviews)
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Sandy asparagus in festive attire
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