INGREDIENTS
Asparagus mousse:
- 170 g white asparagus
- 1 tbsp butter
- 3 dl asparagus stock
- 2.5 sheets of gelatin
- 1.25 dl full cream (whipped)
- 1 tsp horseradish
- Juice & zest of 1/2 yuzu or lime
- salt, white pepper
Puff pastry:
- 1 puff pastry roll (square)
Herbal oil:
- 400 ml grape seed oil
- 100 g baby spinach
- 50 g parsley
- 50 g chives
Yuzu White Juice:
- 2 shallots (finely chopped)
- 100 ml white wine
- 50 ml white wine vinegar
- 25 ml yuzu juice (or lime juice)
- 250 g cold butter (diced)
- salt, white pepper
- Yuzu zest (optional)
Fried asparagus:
- 150 g white asparagus
- 150 g green asparagus
- 1 tbsp olive oil
- salt, white pepper
Asparagus scales:
- 150 g green asparagus (finely chopped)
- 1 tbsp olive oil
- Juice of 1/2 lime
- salt, white pepper
Set:
- Trout roe
PREPARATION
1) Herb oil (the day before): Roughly chop the herbs, heat the grapeseed oil to 50 degrees Celsius, and blend with the herbs for 10 minutes until a smooth consistency is achieved. Then strain and cool in an ice bath. Let rest overnight.
2) Asparagus Mousse: Peel the asparagus, cut into pieces, sauté in butter, cook in the stock until soft, puree, and pass through a sieve. Soften the gelatin, squeeze out the excess liquid, and stir into the warm mixture. Once cooled, stir until smooth, fold in the cream, and season with horseradish and yuzu/lime juice. Season with salt and white pepper. Refrigerate until ready to serve.
3) Cut the puff pastry into 12 x 5.5 cm rectangles and prick with a fork to prevent blistering. Bake at 205 degrees Celsius for 5 minutes, then reduce the temperature to 180 degrees Celsius and bake until golden brown. Allow to cool completely and cut in half horizontally.
4) Yuzu Beurre Blanc: Slowly simmer the shallots with the white wine, vinegar, and yuzu juice until only one-third of the liquid remains. Add sugar to taste. Stir in the cold butter, a little at a time. Season with salt, pepper, and yuzu zest. Keep warm, but do not reheat.
5) Fried Asparagus: Cut the white and green asparagus into equal 2.5cm pieces, blanch, and refresh in iced water. Then, briefly fry in a hot pan with olive oil. Season with salt and white pepper.
6) Asparagus Scales: Thinly slice the green asparagus using a mandoline. Marinate with olive oil and lime juice, and mix gently. Season with salt and white pepper.
7) Layering: Three alternating layers of puff pastry, asparagus mousse, and fried asparagus. Top with asparagus scales and trout roe for decoration. Optionally, sprinkle yuzu zest on the second asparagus mousse layer.
