Asparagus Salad with Almond Foam
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
2
Description
Asparagus Salad with Almond Foam
Ingredients
- Sugar - 4.1 oz
- Asparagus - 17.6 oz
- Almond - 12 pieces
- Ground Almonds - 0.2 oz
- 10% cream - 2 fl oz
- Butter - 1.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
In a saucepan, add 100 grams of sugar and one and a half tablespoons of water. Place it over heat and bring to a boil, stirring continuously for five minutes.
Step 2
Trim the tough, woody ends off the asparagus. Set aside a quarter of the asparagus and twelve tips. Place the remaining asparagus in boiling water and cook until tender—about eight minutes. Then transfer them to an ice bath for a couple of minutes before blending. Strain the finished puree through a sieve to remove any excess liquid.
Step 3
Lay out some paper on the table. Secure a piece of foam underneath it. Skewer the nuts onto toothpicks. Wait for the caramel to cool down enough to be equally fluid and sticky. Dip the almonds in it. Insert the toothpicks into the foam so that the caramel drips onto the paper.
Step 4
Blanch the tops of the asparagus in salted water until al dente, which will take about five minutes. Once done, transfer them to ice.
Step 5
Place the ground almonds in a saucepan. Add a teaspoon each of sugar and water. Stir, place over heat, and cook, continuously whisking. After a minute, add 40 ml of cream and bring to a boil. Remove from heat, add another 40 ml of water and cream. Season with salt, warm it up, and blend with an immersion blender until frothy.
Step 6
Cut the raw asparagus into thin strips and season with salt.
Step 7
Heat the asparagus puree, add half of the butter, and season with salt and pepper to taste.
Step 8
In a saucepan, add a tablespoon of butter and the cooked asparagus tips. Heat until the butter melts, then add a pinch of salt.
Step 9
Spoon the puree onto the plates, placing the tops around it, and decorate with curls of asparagus. Use scissors to cut off any unwanted strands from the caramel icicles. Remove the toothpicks from the almonds and arrange the nuts with the icicles facing up next to the puree. Finish the decoration with almond foam.
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