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Dreamy Asparagus

Sweet potatoes and asparagus made a pac(t).

Sweet potatoes and asparagus made a pac(t).

  • Cooking time20 minutes
  • Preparation time40 minutes
  • Servings10 portions
recipe image Dreamy Asparagus
Basil Emulsion
Sweet Potato Filling
  • 200 g sweet potato
  • 100 g Green apple brunoise
  • 5 g fennel leaves chopped
  • 100 g white asparagus brunoise
Asparagus package
  • 1 kg White asparagus
  • 400 ml sushi vinegar
Garnish/plating
  • 10 pieces Green mini asparagus cooked
  • 10 slices raw thinly sliced white aspargus
  • 10 pieces white asparagus head cooked
  • 10 g Marigold flower
  • 2 g Dried parsley powder
  • 10 g olive oil
  1. For the emulsion: • Blanch the basil leaves together with the spinach. • Mix all the ingredients into a blender for 5 minutes until it’s a nice emulsion
  2. For the sweet potato filling: • Puff the sweet potato in the oven on 180 degrees for 30 minutes until soft. • Take off the skin and chop the sweet potatoes in brunoise. • Mix together with the green apple, asparagus and fennel leaves. • Make it tasty with salt and pepper.
  3. For the asparagus package: • Peel the white asparagus and make slices of 14 cm with a mandolin. • Marinate the slices in the vinegar for 20 minutes. • Then braid the asparagus slices with the filling of the sweet potato.
  4. Plating: • Bring the emulsion of the basil in the middle of the plate and make sure it’s nicely rounded. • On top of this emulsion place the white asparagus package in the middle. • Finish with the asparagus and olive oil drops, dried parsley powder and marigold flower
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