Roasted Spring Asparagus, Mango Emulsion

Ingredients and method

Ingredients for 2 portions

  • White asparagus 2 pieces 
  • Green asparagus 6 piesces 
  • Fresh peas 40gr 
  • Ripe mango ½ piece 
  • Lime and zest 2 tsp 
  • Camelia oil 2 tsp 
  • Salty Fingers 6 pieces 
  • Moai Caviar 5 pieces 
  • Zallotti Blossom 1 stem 
  • Daikon Cress   
  • Tabasco a few dash
  • Grapessed oil 2 tbsp 


  • Wash and peel the white and green asparagus. 
  • Blanch for a few seconds the Salty Fingers and the fresh peas, separately. 
  • Peel the mango and place in a blender bowl with the lime juice and zest, coarse salt, Tabasco and grapeseed oil. 
  • Mix well for a minute and adjust the seasoning if necessary. 
  • To make the dressing, using a small blender, mix together the fresh peas, lime juice, 1 shoot of salty fingers and daikon cress with the 2 cl of camelina oil. Filter and reserve for service. 
  • Blanch the asparagus separately and drain them well.  
  • Using a non stick pan, sear to blond-colored the asparagus in camelina oil. 
  • To plate up, harmoniously arrange the green and white asparagus, arrange the bunches of Moai Caviar on the white asparagus. 
  • Add the mango sauce, Zallotti Blossom and Daikon Cress. 
  • Pour the green dressing on one side of the white asparagus.  

Recipe: Frederic Jaunault

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