Skip to main content
For the cooked white asparagus
- 16 ea Thick white asparagus
Peel the white asparagus.
Cut the tips at 2 cm and then cut the spear into 2 pieces of 2 cm, discarding the fibrous part at the bottom.
Boil the asparagus for 3 to 5 minutes in salted water.
Drain and cool down in salted ice water.
Store in the refrigerator with the asparagus covered in the cooking water.
For the mayonnaise and Seaspned Soybean Paste(SamJang) foam
Blend the egg with yolk and oil until it has a mayonnaise-like texture.
Add the vinegar, salt, and Seasoned Soybean Paste(Ssamjang).
Strain and introduce into a siphon.
Close and charge with gas.
Store in the refrigerator.
For the mustard vinaigrette
- 10 g Traditional mustard
- 3 g Fresh lemon juice
- 50 g Extra virgin olive oil
Mix the mustard with lemon juice and cut with oil.
Add salt to taste and set aside.
- 50 g Puréed blackcurrant
- 20 g Shelled pomegranate
- 12 ea Raspberries
- 12 ea Blueberries
- 12 leaf Chervil
- 12 leaf Mint
- 12 leaf Tarragon
Remove the asparagus from the water and arrange on the plate.
Scatter the pomegranate seeds, raspberries, and blueberries over the plate.
Dress the tips of the asparagus with mustard vinaigrette.
Dress the whole dish generously with the mayonnaise and SamJang foam.
Distribute the fresh herbs on top and finish with 4 dots of blackcurrant purée over each blueberry.