Green and White Asparagus, Nori Salted Yolk Crumble, Iberico Crisp
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.
Ingredients
Asparagus
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Green Asparagus 12 pc
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White Asparagus 12 pc
Nori Salted Yolk Crumble
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Nori 60 g
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Clarified Butter 80 ml
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Icing Sugar 20 g
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Salt and Pepper, to taste
Preparation
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Asparagus
- Shaved 2pcs each colour of Asparagus soak in the ice cool water, reserved.
- Peel white asparagus and boiled in salt boiling water approximately 4-5 mins till soft and immediately soak in ice water.
- Peeled end part of the rest of green asparagus and boiled in salt boiling water approximately 4-5 mins till soft and immediately soak in ice water.
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Nori Salted Yolk Crumble
- Mixed Nori and Clarified butter into blender and blend.
- Heat up the Nori mixture in sautéed pan with low heat; add in Golden Salted Egg Powder and mash potato flake, sautéed till golden brown, season with icing sugar, salt and pepper.
