White asparagus

with mayonnaise foam and samjang

  • Cook By: Eduard Xatruch. Restaurant Compartir
  • Theme: Meat dishes Influencer
  • Main Ingredients: asparagus, egg
  • Serving Size: 4

For the cooked white asparagus

Ingredients

  • 16 ea Thick white asparagus
  • Water
  • Salt

Directions

  • 1 Peel the white asparagus.
  • 2 Cut the tips at 2 cm and then cut the spear into 2 pieces of 2 cm, discarding the fibrous part at the bottom.
  • 3 Boil the asparagus for 3 to 5 minutes in salted water.
  • 4 Drain and cool down in salted ice water.
  • 5 Store in the refrigerator with the asparagus covered in the cooking water.

For the mayonnaise and Seaspned Soybean Paste(SamJang) foam

Ingredients

  • 2 cartridge NO2 gas
  • 1 ea siphon (1/2 liter volume)
  • 15 g Seasoned Soybean Paste, Premium
  • 3 g Salt
  • 2 g Serry vinegar
  • 250 g Virgin olive oil
  • 120 g Pasteurized egg
  • 60 g Pasteurized egg yolk

Directions

  • 1 Blend the egg with yolk and oil until it has a mayonnaise-like texture.
  • 2 Add the vinegar, salt, and Seasoned Soybean Paste(Ssamjang).
  • 3 Blend.
  • 4 Strain and introduce into a siphon.
  • 5 Close and charge with gas.
  • 6 Store in the refrigerator.

For the mustard vinaigrette

Ingredients

  • 10 g Traditional mustard
  • 3 g Fresh lemon juice
  • 50 g Extra virgin olive oil

Directions

  • 1 Mix the mustard with lemon juice and cut with oil.
  • 2 Add salt to taste and set aside.

Presentaion

Ingredients

  • 50 g Puréed blackcurrant
  • 20 g Shelled pomegranate
  • 12 ea Raspberries
  • 12 ea Blueberries
  • 12 leaf Chervil
  • 12 leaf Mint
  • 12 leaf Tarragon

Directions

  • 1 Remove the asparagus from the water and arrange on the plate.
  • 2 Scatter the pomegranate seeds, raspberries, and blueberries over the plate.
  • 3 Dress the tips of the asparagus with mustard vinaigrette.
  • 4 Dress the whole dish generously with the mayonnaise and SamJang foam.
  • 5 Distribute the fresh herbs on top and finish with 4 dots of blackcurrant purée over each blueberry.