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.
