Flowerpower asparagus with carrot and parsley

Name: Flowerpower asparagus with carrot and parsley
Ingredients: 55 g Sushi vinegar; 30 Cooked white asparagus; 15 g Butter; Salt and pepper; 30 g Pasteurized egg white; 3 Carrots (orange, yellow and red); 10 g Knorr Professional Intense Flavours Fresh Citrus; 3 Knorr Garde d’Or Hollandaise sauce; 175 g Parsley oil; 2 g Parsley powder; Plunger cutter flower shapes; 20 Crispy sprigs

A colorful asparagus dish with carrot and parsley.White asparagus is combined with sweet carrot and parsley for a light, fresh taste. A simple and colorful dish that fits perfectly in asparagus season. Recipe for 10 people.

Ingredients

55gSushi vinegar

30Cooked white asparagus

15gButter

Salt and pepper

30gPasteurized egg white

3Carrots (orange, yellow and red)

10gKnorr Professional Intense Flavours Fresh Citrus

3Knorr Garde d’Or Hollandaise sauce

175gParsley oil

2gParsley powder

Plunger cutter flower shapes

20Crispy sprigs

Preparation

Cut the asparagus into thirds and place them on an oven tray.
Char the asparagus using a blowtorch.
Slice the carrots thinly and blanch them in water with a little salt.
Cut the carrot slices into flower shapes in various sizes using a plunger cutter.
Warm them in a little butter and season with salt and pepper.
Blend 50 grams of vinegar and the egg white, then slowly add the parsley oil.
Blend until you have a smooth parsley sauce.
Heat the hollandaise sauce, add 5 grams of vinegar and the citrus, then pour it into a siphon.
Pressurize the siphon with two cartridges.
Divide the asparagus over the plates and pipe small dots of parsley sauce in between.
Divide the carrot flowers and pipe the Hollandaise alongside.
Finish with some crispy sprigs and parsley powder.