Asparagus spaghetti with potato straw and imperial heritage caviar with Mustard Cress


(For 4 portions)

  • 12 thick asparagus
  • 1 soft boiled potatoes (peeled)
  • cup of Mustard Cress
  • sea salt Verstegen
  • mace powder Verstegen
  • 160 gr Imperial Heritage Caviar
  • 60 g butter
  • black pepper from the Verstegen mill
  • water


Potato straw:

  • Cut the potato into fine threads. Wash under running water and dry.
  • Fry at 140°C until crispy and have a beautiful golden yellow color. Place on kitchen paper and sprinkle a little bit of sea salt on it.

Asparagus spaghetti:

  • Peel 8 asparagus. Cut it into thin slices (2 mm) using a plane. Now cut long strings (spaghetti).
  • Stew the strings briefly with a dash of water and 20 g butter. Season with sea salt and black pepper.
  • Make sure they are crispy.

Asparagus sauce:

  • Also peel the 4 remaining asparagus. Cut into pieces and cook with a little water. Season with sea salt,
  • some mace and some black pepper. Mix this with the gravy and the remaining butter to a thickened white sauce.

To finish off:

  • Spoon some sauce into each bowl.
  • Using a fork, roll some asparagus spaghetti into a pile and place on each plate.
  • Finish with some crispy straw, a spoonful of caviar and some Mustard Cress.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 25 minutes
Techniques: veggies
Plate: Wild Sage Bowl

Wild Cooking E-Book

Frank Fol – The Vegetables Chef®


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