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Roasted Asparagus with Avocado

Dish that combines perfectly cooked white asparagus with creamy baked avocado, drizzled with a velouté sauce. It's a delightful example of modern European cuisine

Cooking time30 minutes
Preparation time30 minutes
Servings10 portions

recipe image Roasted Asparagus with Avocado

INGREDIENTS
PREPARATION

Avocado Emulsion

avocado 500 g
Flora Plant Cream 15% 50 ml
lime juice
Violife creamy 200 g

Veloute

peels of the white asparagus 500 g
The ends of the white asparagus 200 g
Flora Plant Cream Double 31% Fat
Vioblock 200 g
water 1000 ml
white wine 500 ml
shallot 200 g
thyme 10 g
bayleaf 10 g

Sous Vide Asparagus

white asparagus 2500 g
Phase 1 l

Sous Vide Roseval Potatoes

Roseval potatoes 500 g
Phase 1 l

Baked Avocado

avocados 300 g

Plating

avocado baked 200 g
White asparagus (sous vide 2500 g
Veloute of white asparagus 300 g
Roseval potatoes 300 g
Avocado emulsion 50 g
A selection of spring flowers 100 g

For the Avocado Emulsion • Mix the avocado with Flora 15%, Violife Creamy, and lime juice. Add salt for taste.
For the Veloute • Boil the asparagus in water for 5 minutes. Sieve the asparagus and reduce the bouillon for 15 minutes. • Add the shallots, bay leaves, white wine, and thyme, and reduce until 300ml is left. • Add the Flora 15% and Vioblock, and whisk until its an emulsion. Add salt for taste.
For the Sous Vide Asparagus • Peel the white asparagus and cut off 4cm off the ends, keeping the rest to one side. • Put the asparagus into vacuum bags with Phase. Place the bags into the steam oven for approximately 9 minutes at 90°c.
For the Sous Vide Roseval Potatoes • Put the roseval potatoes in vacuum bags with Phase. • Place the bags into the steam oven for approximately 20 minutes at 90°c. • Cut small circles of 2cm diameter, 1cm thick, then grill on both sides.
For the Baked Avocado • Peel the avocado and cut into 1cm slices. • Cut out circles 2cm in diameter, and burn with a torch until nicely browned.
For Plating • Start plating with the veloute in the middle. • Divide and place the asparagus, potato, and the different flowers on top. • Place the avocado rounds and the avocado emulsion around the asparagus.