Green and White Asparagus, Nori Salted Yolk Crumble, Iberico Crisp

Name: Green and White Asparagus, Nori Salted Yolk Crumble, Iberico Crisp
Yield: 4
Ingredients: 12.0pc Green Asparagus; 12.0pc White Asparagus; 60.0g Knorr Golden Salted Egg Powder 800g; 60.0g Nori; 80.0ml Clarified Butter; 20.0g Icing Sugar; 0.0g Salt and Pepper, to taste; 80.0g Knorr Potato Flakes 2kg

Green and White Asparagus, Nori Salted Yolk Crumble, Iberico Crisp – - Recipe

Green or white, asparagus is a delicious addition to any meal, and this recipe calls for both. Topped with a savoury Nori Salted Egg Yolk, this is an innovative way to prepare these tender stalks of goodness.

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Asparagus

Green Asparagus 12.0 pc
White Asparagus 12.0 pc

Nori Salted Yolk Crumble

Knorr Golden Salted Egg Powder 800g 60.0 g
Knorr Golden Salted Egg Powder 800g
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Lim Siang Huat

Teo Soon Seng

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Nori 60.0 g
Clarified Butter 80.0 ml
Icing Sugar 20.0 g
Salt and Pepper, to taste
Knorr Potato Flakes 2kg 80.0 g
Knorr Potato Flakes 2kg
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Lim Siang Huat

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Asian

Salted egg

Vegetables

Main course

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Preparation

Asparagus
- Shave 2 pcs each colour of asparagus and soak in ice cool water. Set aside.
- Peel white asparagus and boiled in salted boiling water approximately 4-5 mins till soft and immediately soak in ice water.
- Peel end part of the rest of green asparagus and boiled in salted boiling water approximately 4-5 mins till soft and immediately soak in ice water.
Nori Salted Yolk Crumble
- Mix nori and clarified butter into blender and blend.
- Heat up the nori mixture in sautéed pan with low heat; add in Knorr Golden Salted Egg Powder and Knorr Potato Flakes, sautéed till golden brown, season with icing sugar, salt and pepper.