Asparagus with Fivola Blossom and Beurre Blanc

Ingredients

• Fivola Blossom
• White asparagus
• Beurre blanc
• Rice paper
• Rock Chives oil
• Asparagus cream
• Rock Chives mayonnaise

Method

• Prepare the Rock Chives oil, asparagus cream, and Rock Chives mayonnaise. Keep cool until ready to use.
• Peel and cook the asparagus until al dente.
• Cut half into thin slices and keep the rest whole.
• Sear the slices briefly with a gas burner for a lightly roasted flavor.
• Fry a sheet of rice paper in hot oil until it puffs up and is crispy. Drain on paper towels.
• Pipe a line of asparagus cream onto the plate.
• Place the whole asparagus on top, followed by the seared asparagus slices.
• Dot the rice paper crisp with small dollops of Rock Chives mayonnaise.
• Carefully remove the stem from the Fivola Blossom and divide the flower into segments.
• Arrange the flower segments on the mayonnaise as a colorful accent.
• Carefully place the crisp on top of the asparagus.
• Mix the beurre blanc with the Rock Chives oil and pour around the dish.

Recipe: Eric Miete