Here is an all-green dish to enjoy the blooming spring in a festive style, combining two asparagus recipes. Serve them together on one plate.
A wonderfully refreshing smoothie that will awaken all your cells to the new season… Add some whipped cream on top to nicely balance the green flavor.
Ingredients for 4 servings :
6 oz of asparagus boiled in salted water, cut into 1 cm pieces
3/4 oz of sorrel
1/4 cup of raisin seed oil
1/2 oz of toasted bread crumb
1/2 cup of cooking water
3 oz of crushed ice
A pinch of salt
Put all ingredients except the crushed ice and water, in a mixer bowl. Mix while adding water and ice gradually. Sieve to remove any pieces if necessary, and season. Serve cold topped with lightly whipped cream.
Asparagus sprinkled with roasted hazelnuts make a simple yet savory dish.
The more hazelnuts-sprinkled, the tastier asparagus will be, so don’t hesitate to cover them from tip to the aluminium covered part (see recipe) to fully enjoy this combination. Brown butter or Hollandaise sauce are a perfect match for this amazing treat
28 oz of Green asparagus
Hazelnuts, finely chopped
Boil the asparagus in salted water, keeping them crunchy as they will be cooked in a frying pan afterwards.
Rinse them in cold water and drain.
Wrap their ends with foil to avoid coloring them in the pan.
In a bowl, beat the egg with a teaspoon of oil, a few drops of water and some salt.
Set the chopped hazelnuts in a plate, flour in another one. Roll each asparagus in the flour, then in the egg, then the hazelnuts, pressing the tip to make them stick around.
Cook them at low heat with butter, rolling them frequently.
Remove the foil and serve on a plate with brown butter or Hollandaise sauce.