Photography recipe
Fotografía Chef Signature Chef

For the asparagus emulsion:
Cook 0.1 kg asparagus; when 'al dente', chill in iced water to stop the cooking process and fix the colour. 
Put the asparagus into a blender and emulsify at 60ºC with the vegetable oil until a mayonnaise-like texture is obtained. Set aside in the cold.
 
For the dehydrated asparagus:
Slice the asparagus and put...

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For the asparagus emulsion:
Cook 0.1 kg asparagus; when 'al dente', chill in iced water to stop the cooking process and fix the colour. 
Put the asparagus into a blender and emulsify at 60ºC with the vegetable oil until a mayonnaise-like texture is obtained. Set aside in the cold.
 
For the dehydrated asparagus:
Slice the asparagus and put on a dryer tray.
Dehydrate for 48 hours at 37ºC.
 
Fresh & roast asparagus slices:
Clean the asparagus and blanch in boiling water for 50 seconds; stop the cooking process in iced water.
Cut a third into circles; set another third aside to be roasted in olive oil; the final third is only to be blanched.
 
For the assembly:

On one side of the base of a plate, place the circular-cut asparagus, on the other the asparagus emulsion; on the latter place the blanched and roast asparagus; top off with dots of emulsion and crispy asparagus pieces. 

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Ingredients 4 persons
  • 0.6 kg. Asparagus
  • 0.07 l Vegetable oil
  • 0.02 l Olive oil
  • 0.001 fine salt.
Recipes. The Cook & Chef Institute