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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
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
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.
