Cook and raw asparagus salad, broth beans, alfalfa, truffle vinaigrette
By Kamil Rzechowicz
1 h
4 raciones
Difficulty:
Fácil
Ingredients
- 20 green asparagus
- 20 g of black truffle
- 20 g of Alfalfa
- 200 g Broth beans
- 100 ml grape seed oil
- Lemon
- Sea salt
- Black pepper
- Prepper your asparagus and broad beans for blanching.
- Reserve four raw spears of asparagus and slice them thinly in mandolin length way, place them in cold ice water. Keep refrigerated until needed.
- 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.
- For the vinaigrette, slice your truffle very thinly and add grapeseed oil, half of lemon juice, salt and pepper for flavour.
- Ready for plating.
- Get your cooked asparagus and broad beans. Season with salt and pepper, add some of the truffle dressing.
- Spread asparagus evenly on the plate, top up with some of the broad beans.
- Drain your raw asparagus, mix with alfalfa and the rest of broth beans, season to test.
- Place on the top of rest of the ingredients. Finish with truffle dressing, presenting slices on the top. All should be light and natural.
Kamil Rzechowicz
The kitchenware from Bergner helps me to train and develop my team to reach the top level in the kitchen at home and at work. It is designed with thoughtful care to be effective and stylish....
Discover it
