- Cook By: Eduard Xatruch. Restaurant Compartir
- Theme: Meat dishes Influencer
- Main Ingredients: asparagus, egg
- Serving Size: 4
For the cooked white asparagus
Ingredients
- 16 ea Thick white asparagus
- Water
- Salt
Directions
- Peel the white asparagus.
- Cut the tips at 2 cm and then cut the spear into 2 pieces of 2 cm, discarding the fibrous part at the bottom.
- Boil the asparagus for 3 to 5 minutes in salted water.
- Drain and cool down in salted ice water.
- Store in the refrigerator with the asparagus covered in the cooking water.
For the mayonnaise and Seaspned Soybean Paste(SamJang) foam
Ingredients
- 2 cartridge NO2 gas
- 1 ea siphon (1/2 liter volume)
- 15 g Ssamjang, Korean Soybean Dipping Paste
- 3 g Salt
- 2 g Serry vinegar
- 250 g Virgin olive oil
- 120 g Pasteurized egg
- 60 g Pasteurized egg yolk
Directions
- Blend the egg with yolk and oil until it has a mayonnaise-like texture.
- Add the vinegar, salt, and Seasoned Soybean Paste(Ssamjang).
- Blend.
- Strain and introduce into a siphon.
- Close and charge with gas.
- Store in the refrigerator.
For the mustard vinaigrette
Ingredients
- 10 g Traditional mustard
- 3 g Fresh lemon juice
- 50 g Extra virgin olive oil
Directions
- Mix the mustard with lemon juice and cut with oil.
- Add salt to taste and set aside.
Presentation
Ingredients
- 50 g Puréed blackcurrant
- 20 g Shelled pomegranate
- 12 ea Raspberries
- 12 ea Blueberries
- 12 leaf Chervil
- 12 leaf Mint
- 12 leaf Tarragon
Directions
- Remove the asparagus from the water and arrange on the plate.
- Scatter the pomegranate seeds, raspberries, and blueberries over the plate.
- Dress the tips of the asparagus with mustard vinaigrette.
- Dress the whole dish generously with the mayonnaise and SamJang foam.
- Distribute the fresh herbs on top and finish with 4 dots of blackcurrant purée over each blueberry.
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