Asparagus
0.75 h
4 raciones
Difficulty:
Alta
Ingredients
0.6 kg. Asparagus0.07 l Vegetable oil
0.02 l Olive oil
0.001 fine salt.
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.
