A Tasting Of White And Green Asparagus With Sevruga Caviar And Vodka Creme Fraiche Recipe

1. 1

   Put the asparagus in two separate saucepans in a small amount of boiling water.

2. 2

   Cover and cook and or possibly steam till they begin to smell about 3 min.

3. 3

   They should still be crisp.

4. 4

   Once cooked, refresh them under boiling water.

5. 5

   Cut the asparagus in half lengthwise and remove the soft pulp along the centre, trying to create a dent.

6. 6

   Carefully fill the cavity along the length of asparagus with caviar and keep cool.

7. 7

   Make 4 salmon roses and set them aside on a plate.

8. 8

   Combine the creme fraiche with the vodka, lemon juice and lemon peel.

9. 9

   Mix well.

10. 10

    Place 2 white asparagus and 2 green asparagus on each plate.

11. 11

    Garnish with a smoked salmon rose and some creme fraiche.

12. 12

    Preparation is easy

* Per serving · 4 servings · Values may vary.

No additional tips available.