Asparagus recipe from Chef Wouter

Navenant asparagus special

Chef Wouter Verheijen wrote a delicious recipe (with asparagus!) for the magazine Navenant. The asparagus terrine is described in such a way that you can also use it at home. Curious? Pick up the special of Navenant for free at Cabillaud and maybe chef Wouter will give you a personal tip! No time to come by? Check out the recipe 'Terrine of asparagus' below.

Ingredients (4 persons)

  • 16 AA white asparagus
  • 16 green asparagus
  • 4 pcs mace
  • Pepper and salt
  • 9 leaves (18 gr) of gelatin
  • 75 gr egg yolk
  • 50 gr sushi vinegar
  • 50 gr mustard
  • 700 ml sunflower oil
  • 80 gr lovage
  • 4 eggs
  • 20 ml white wine vinegar
  • 20 ml savoramosterd
  • 80 ml sunflower oil
  • 10 gr chervil
  • 1 head of frisee lettuce
  • 16 slices of Pata Negra

Preparation

Cook the asparagus. Take a cake tin and layer the asparagus in the tin. Heat 300ml of the asparagus liquid and dissolve the gelatin in it. Pour on the asparagus so that they are just covered. Leave to cool in the fridge for 6 hours.

In a blender, spin the lovage and sunflower oil for a few minutes so that the oil absorbs the taste of the lovage. Pass the lovage oil through a sieve, collecting the oil. Mix the egg yolk, mustard, sushi vinegar, pepper and a pinch of salt with a hand blender. Add the lovage oil so it emulsifies into a mayonnaise. Separate the egg yolks from the egg white. Stir the egg yolks with some salt and pepper and put in the freezer for 24 hours. After thawing, the egg yolks will have solidified into a cream. Dress the plate as shown on the picture.

Reviews

Few words about it,Just the best restaurant in the city of Venlo
Marcel L.
In one word: delicious. We will definitely come back again.The chef surprised us with beautiful combinations of flavors. Refined... and precisely balanced.read more
Cynthia Bergen H.
Sehr zu empfehlen das Ambiente bietet einen wundervollen Blick über die Maas, gerade im Sonnenuntergang Sehr zu... empfehlenread more
Ulrich R.
The Restaurant is just amazing!Fantastic food for an unbelievable price! Especially the menu is unbelievably good! We... will always come back!read more
beatface09
Wow wow wow wow!Wir hatten das DREI GÄNGE MENÜ für 48,00€ und es war eine Traum! Was für eine großartige Qualität. Sehr... zu empfehlen und wir kommen wiederread more
Sophie
Had delicious menu with nice wine. Food was from a top chef
Koos B.
Delightful, enthusiastic young top team🤩
Jose B.
Enjoyed a delicious dinner. The dessert really stood out as far as I was concerned. Ice cream made from gin tonic,... Nice atmosphere, friendly service. Great evening.read more
Sjors D.
Beautiful dishes, composed with care and delicious in taste.We enjoyed !
Angelique B.
Senationelles Essen, jeder Gang mit passender Weinbegleitung ein Genuss. Lokal auch sehr cool mit grosser, offener... Küche. Service auch sehr gut.Das Essen hat für mich das Niveu von einem Michelin-Stern. Haben einen schönen Abend dort verbracht!read more
Andre K.
Das war zunächst eine Überraschung, ein solches Restaurant hatte ich in Venlo nicht erwartet, warum auch immer. Es... entdeckt zu haben war denn aber ein richtiges Highlight. Das Ambiente, der Service und insbesondere das Essen waren begeisternd. Wir kommen wieder, versprochen.......read more
Norbert J.
had a lovely dinner tonight in this cozy peaceful setting.The 3 course dinner was besides a delight to the... eye . also delicious , surprising , in terms of taste.The hospitality of the staff provided an important part in the experience of this culinary evening.To be repeated!read more
Mariette Gaal - van D.
Truly delicious food. From the appetizers and amuse bouche to the 3-course dinner, everything was pure and very... tasty and on top of that also a peak service. Highly recommended!read more
M. H.
Top! Excellent, with passionA wonderful evening, thank you
Peter van D.
Delicious food. Knowledgeable service. Chef at table had finished it off.
Thijs van de V.
'
'
js_loader