QimiQ Recipe Database

Crispy Green Asparagus with roasted Chicory and Wasabi Dip

Appetizer, Dips and Spreads

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QimiQ Benefits

Enhances the natural taste of added ingredients
Creamy indulgent taste with less fat
Can be pre-prepared

30

easy

Tips

Garnish with roasted cashews.

Ingredients for 10 portions

For the wasabi dip
300 g QimiQ Whip Pastry Cream, chilled
200 ml Milk
2 g Wasabi
Salt
1 Lemon(s), juice only
For the roasted chicory
400 g Chicory
20 g Sugar
Vegetable oil, to fry
For the crispy green asparagus
400 g Green asparagus
Vegetable oil, to fry
1 dash of White balsamic vinegar
10 ml Sesame seed oil
50 ml Rapeseed oil
20 ml Soya sauce
10 g Ginger powder
1 g Madras curry powder
20 g Cilantro, fresh
Salt and pepper

Method

1.

For the wasabi dip: blend the ingredients together with an immersion blender until smooth. Strain through a sieve and season to taste.

2.

Pour into an iSi Gourmet Whip, screw in one charger and shake well.

3.

For the roasted chicory: clean and quarter the chicory and fry with the sugar in hot oil.

4.

For the crispy green asparagus: quickly fry the green asparagus in hot oil and cut into pieces.

5.

Mix the vinegar, sesame seed oil, rapeseed oil, soya sauce and spices together well and use to marinade the asparagus.

6.

Serve the crispy green asparagus with the roasted chicorée and wasabi dip.