Ingredients
For 10 portions
For the wasabi dip
300g
QimiQ Whip Pastry Cream, chilled
200ml
Milk
2g
Wasabi
Salt
1
Lemon(s), juice only
For the roasted chicory
400g
Chicory
20g
Sugar
Vegetable oil, to fry
For the crispy green asparagus
400g
Green asparagus
Vegetable oil, to fry
1dash of
White balsamic vinegar
10ml
Sesame seed oil
50ml
Rapeseed oil
20ml
Soya sauce
10g
Ginger powder
1g
Madras curry powder
20g
Cilantro, fresh
Salt and pepper
Preparation
- For the wasabi dip: blend the ingredients together with an immersion blender until smooth. Strain through a sieve and season to taste.
- Pour into an iSi Gourmet Whip, screw in one charger and shake well.
- For the roasted chicory: clean and quarter the chicory and fry with the sugar in hot oil.
- For the crispy green asparagus: quickly fry the green asparagus in hot oil and cut into pieces.
- Mix the vinegar, sesame seed oil, rapeseed oil, soya sauce and spices together well and use to marinade the asparagus.
- Serve the crispy green asparagus with the roasted chicorée and wasabi dip.
Hints
- Garnish with roasted cashews.
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