Carpaccio of green and white asparagus

Asparagus carpaccio

• 600 g green asparagus
• 600 g white asparagus
• 80 g lemon
• 50 ml Tahoon® Cress oil
• Fleur de sel, freshly ground pepper

Crispy puff pastry with sesame seeds

• 400 g puff pastry
• 2 eggs
• 50 g black sesame seeds

Red onion and radish pickles

• 200 g red onions
• 1 bunch of radishes
• 200 ml cider vinegar
• 100 ml water
• 50 g brown sugar
• 15 g coarse salt
• Coriander seeds (to taste)

Yuzu pearls

• 50 ml yuzu juice
• 20 ml water
• 0.001 g agar-agar
• 100 ml sunflower oil (cold)

Whipped cream with Philadelphia

• 100 g liquid cream 35%
• 80 g fresh cheese
• Salt, pepper, Espelette pepper

Violet miso sauce

• 80 g shallots
• 40 ml dry white wine
• 10 ml white balsamic vinegar
• 10 g sugar
• 80 g egg yolk
• 500 g clarified butter
• Violet mustard (to taste)
• White miso (to taste)
• 50 ml yuzu
• Salt, pepper

Finishing

• Melissa® Cress (to taste)
• Atsina® Cress (to taste)
• Olympia® Cress (to taste)
• Tahoon® Cress (1 tray)

Preparation

• Preparation of the asparagus: Peel the asparagus and remove the ends. Keep the tips (3 per person, approx. 8 cm) and cut the stalks lengthwise into thin strips using a mandoline. Season with Tahoon® oil, lemon juice, salt, and pepper.
• Tahoon® oil: Heat 4 dl of oil to 70°C. Add 4 containers of Tahoon® Cress, heat for 1 minute to 80°C. Strain and collect the oil. Set aside.
• Preparation of the crispy puff pastry: Cut the dough into 4 cm strips. Place them in ring-shaped baking tins, bake until golden brown, sprinkle with black sesame seeds and bake at 200°C until crispy.
• Make the pickles: Cut the radishes and onions into rings. Bring the vinegar, water, sugar, salt, pepper, and coriander to a boil. Pour this mixture over the vegetables and leave to marinate in the refrigerator for 2 hours.
• Prepare the yuzu pearls: bring the water with the yuzu and agar-agar to a boil. Put the mixture in a pipette and form drops in the cold sunflower oil. Set aside.
• Whip the Philadelphia cream: whip the cream until stiff, add the seasoned cream cheese. Set aside in a pipette.
• Emulsion sauce: Fry the shallots, wine, vinegar, and sugar. Add the egg yolks, beat au bain-marie, and add the clarified butter. Finish with mustard, miso, and yuzu. Season to taste.
• Preparation of the asparagus tips: Steam until tender.
• Plating: Arrange the asparagus carpaccio, pickles, cooked tips, yuzu pearls, cream, and sauce harmoniously on the plate. Garnish with Koppert Cress herbs and a few drops of Tahoon® oil.