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Grilled Asparagus, Black Quinoa, Avocado Carpaccio

0.75 h 4 raciones
Difficulty: 
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Ingredients


ASPARAGUS
2 bunches of asparagus or 3oz per person
50 mL black quinoa
50 mL red quinoa
AVOCADO CARPACCIO
2 avocados
Dash of salt to taste
Dash of lemon juice to taste
RHUBARB SLAW
1 small stalk rhubarb
½ small red onion
1 small cucumber
1 small tomato
2 red radishes
1tbsp honey
1tbsp olive oil
Dash of lemon juice
100 mL chopped tarragon
100 mL chopped chives
Pinch of salt/pepper to taste
RHUBARB MISO MUSTARD
Rhubarb Puree
Dijon Mustard
White Miso
BAKED RHUBARB
2 stalks of rhubarb
2 tbsp of honey
1/16th tsp cardamom.
METHOD

THE ASPARAGUS

  1. Cut off woody stems and peel.
  2. Set aside.
  3. Cook quinoa in seasoned boiling water for 18 minutes and lay out on a tray to cool.
THE AVOCADO 
  1. Slice thinly and lay out on parchment on a thin sheet.
  2. Rub with lemon and season with salt.
  3. Cut to desired size.
  4. Leave covered with parchment until ready to use.
RHUBARD SLAW
  1. Julienne all vegetables and place in bowl.
  2. Season with salt, pepper and a dash of lemon juice.
  3. Add herbs and olive oil.
  4. Set aside until ready to use.

RHUBARD MUSTARD

  1. Mix all ingredients and set aside until ready to use.
  2. Cut the rhubarb in small pieces and toss with honey and cardamom.
  3. Lay on a parchment lined baking sheet and bake at 330 degree F until tender.

TO SERVE

  1. Grill asparagus until nicely marked and still a bit crunchy.
  2. Serve on top of avocado with the mustard and pieces of poached rhubarb.
  3. Place slaw on top of asparagus, being careful to drain off any extra moisture from the bowl.
  4. Sprinkle with the quinoa.
     

 

 

 

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