Asparagus Verrines

Name: Asparagus Verrines
Prep time: PT45Mutes
Cook time: PT25Mutes
Total time: PT1H10
Yield: 5
Cuisine: French
Ingredients: 10 white asparagus; 5 green asparagus; 1 lemon; 2 limes; 75 gr of olive oil; 100 gr of crumbled cake; 30 cl of fresh cream; 1 egg yolk; Honey vinegar; 1 tsp. mustard; Oil; Salt and Pepper

by Bestheim

Published on 09.14.2021

45 minutes

Cheap

Easy

For 5 people.

Preparation:

The lemon vinaigrette
Zest the limes and lemons, then squeeze them. Mix the zest, juice and olive oil. Season with salt and pepper.
The mayonnaise
Place egg yolk, mustard, vinegar and salt in a small bowl and whisk or blend with a dash of oil.
Asparagus
Peel the asparagus and cut off the stems. Cook them in boiling salted water for 10 to 15 minutes so that they remain slightly crunchy. Refresh and cut into small cubes.
Asparagus Schum
Take the green asparagus peelings and the stems. Brown them in a little butter and pour the cream over them. Cook for 5 to 10 minutes over low heat then strain. Season with salt and pepper. Pour the cream into a siphon and gas twice. Set aside in a cool place for 1 hour.
Dressage
Season the diced asparagus with the lemon vinaigrette and place in a glass. Mix the crab with 2 spoonfuls of mayonnaise and arrange on the diced asparagus. Put the asparagus schum on top and add a few slices of raw white and green asparagus or some orange and lemon zest and Timut pepper to give it some color!

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