Photography recipe
Fotografía Chef Signature Chef

 Elaboration

  1. Prepper your asparagus and broad beans for blanching.
  2. Reserve four raw spears of asparagus and slice them thinly in mandolin length way, place them in cold ice water. Keep refrigerated until needed.
  3. Get your pot ready for blanching with salty water. Drop the rest of Asparagus spears and the broad beans into boiling water, cook...

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 Elaboration

  1. Prepper your asparagus and broad beans for blanching.
  2. Reserve four raw spears of asparagus and slice them thinly in mandolin length way, place them in cold ice water. Keep refrigerated until needed.
  3. Get your pot ready for blanching with salty water. Drop the rest of Asparagus spears and the broad beans into boiling water, cook for 2 minutes and take out into cold water. Should be tender and green. Drain your vegetables on the kitchen towel. Keep in the fridge.
  4. For the vinaigrette, slice your truffle very thinly and add grapeseed oil, half of lemon juice, salt and pepper for flavour.
  5. Ready for plating.
  6. Get your cooked asparagus and broad beans. Season with salt and pepper, add some of the truffle dressing.
  7. Spread asparagus evenly on the plate, top up with some of the broad beans.
  8. Drain your raw asparagus, mix with alfalfa and the rest of broth beans, season to test.
  9. Place on the top of rest of the ingredients. Finish with truffle dressing, presenting slices on the top. All should be light and natural.

 

 

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Ingredients 4 persons
  • Ingredients 4 portions
  • Green asparagus spears x 20
  • Black truffle x 20g
  • Alfalfa x 20g
  • Broth beans x 200g
  • Grape seed oil x 100ml
  • Lemon
  • Sea Salt
  • Black pepper.
Recipes. The Cook & Chef Institute