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.
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