Roasted Spring Asparagus, Mango Emulsion

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 

Method

• 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