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PLAN KEUKENS

ASPARAGUS COCKTAIL

ASPARAGUS COCKTAIL

asparaguscocktail

Nothing is better than asparagus at Easter. This culinary delight, known as ‘white gold’, is the perfect way to ring in the spring season. Impress your guests with this ASPARAGUS COCKTAIL (recipe serves 4).

INGREDIENTS

500 g white asparagus 2 1/2 dl lemon jenever salt 200 g purslane

approx. 80 g salmon roe 30 g toasted pine kernels 1 container Shiso Purple 2 tbsp. balsamic vinegar 6 tbsp. truffle oil white pepper

METHOD

Peel and chop the asparagus. Wash, dry, and finely chop the purslane. Snip the Shiso Purple leaves. Bring 2 dl of lemon jenever and 2 dl salted water to the boil. Once at a boil, add the asparagus, return to a boil, and turn off the heat. Leave the asparagus for fifteen minutes. Make a dressing by mixing the rest of the lemon jenever with the balsamic vinegar, the truffle oil, salt and pepper. Drain the asparagus and combine with the dressing, purslane, Shiso Purple, pine kernels, and salmon roe. The cocktail should be served lukewarm.