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