Chilled Asparagus Recipe
Citrus Sabayon, Lemon-Miso Vinaigrette, Pistachio Crumble, White Balsamic Gel
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Ingredients
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Asparagus
Citrus Sabayon
Lemon-Miso Vinaigrette
Pistachio Crumble
White Balsamic Gel
Method
Preparation of Asparagus
- 1
Blanch Asparagus
Bring a pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes until tender but still crisp. Transfer to an ice bath to stop cooking, then drain and set aside.
Citrus Sabayon
- 2
Prepare Citrus Sabayon
In a heat-proof bowl, whisk together egg yolks, orange juice, lemon zest, and sugar. Place the bowl over a pot of simmering water and whisk continuously until the mixture thickens and forms a sabayon, about 5-8 minutes. Remove from heat and cool slightly.
Lemon-Miso Vinaigrette
- 3
Make Vinaigrette
In a bowl, whisk together white miso paste, lemon juice, olive oil, honey, salt, and pepper until smooth and well combined.
Pistachio Crumble
- 4
Create Pistachio Crumble
In a food processor, pulse together pistachios, breadcrumbs, olive oil, and salt until crumbly. Spread on a baking sheet and toast in a preheated oven at 350°F (175°C) for about 8-10 minutes until golden.
White Balsamic Gel
- 5
Prepare Gel
In a saucepan, combine white balsamic vinegar and agar-agar. Bring to a boil and stir until agar-agar is completely dissolved. Pour into a shallow dish and let it set in the refrigerator for at least 30 minutes. Once set, blend until smooth.
Assembly
- 6
Plate the Dish
On a serving platter, arrange the blanched asparagus. Drizzle with the lemon-miso vinaigrette, dollop with citrus sabayon, scatter the pistachio crumble on top, and finally, drizzle the white balsamic gel around the plate.