asparagus with wild garlic
pepper and salt
cream
white asparagus
eggs
smoked salmon
onions
chives
wild garlic
Peel the asparagus thoroughly to remove the tough fibers.
Steam them for 10 to 15 minutes, depending on the quantity
and thickness of the asparagus. Keep them warm until the
moment of dressing the dinner plate.
Boil a few eggs, allow to cool down and chop them. Chop a
few stalks of chives. Chop an onion or a shallot.
Make mashed potatoes. Boil the potatoes until tender. Crush
them and add cream, butter and an egg yolk. Put the
immersion blender in the cooking pot and puree. Season with
nutmeg, pepper and salt.
Chop the wild garlic leaves. Keep a few uncut and deep-fry
them in a little olive oil in a pan. Leave them to drain on
kitchen paper.
Poach one egg per person. Prepare the ready-made
hollandaise sauce.
Wild garlic is only available for a short period of time. The
May month is ideal to do something with it. Here are two
applications: simply cut fresh, which brings out the full
flavour. Secondly, fried, which is more of a decorative
use.
On the dinner plate. Warm the plates before use. Place 5 to 6
asparagus per plate on top. Dress the other ingredients as you
see fit: the hollandaise, smoked salmon, chopped eggs,
poached eggs, chopped onions, mashed potatoes, gray
shrimps, chopped chives, chopped and fried wild garlic.
North Sea shrimps
hollandaise sauce
potatoes
butter
olive oil
nutmeg
asparagus
with wild garlic
Wild garlic is only available for a short
period of time. The May month is ideal to do
something with it. Here are two applications:
simply cut fresh, which brings out the full
flavour. Secondly, fried, which is more of a
decorative use.
Peel the asparagus thoroughly to remove the
tough fibers. Steam them for 10 to 15 minutes,
depending on the quantity and thickness of the
asparagus. Keep them warm until the moment
of dressing the dinner plate.
Boil a few eggs, allow to cool down and chop
them. Chop a few stalks of chives. Chop an
onion or a shallot.
Make mashed potatoes. Boil the potatoes until
tender. Crush them and add cream, butter and
an egg yolk. Put the immersion blender in the
cooking pot and puree. Season with nutmeg,
pepper and salt.
Chop the wild garlic leaves. Keep a few uncut
and deep-fry them in a little olive oil in a pan.
Leave them to drain on kitchen paper.
Poach one egg per person. Prepare the ready-
made hollandaise sauce.
On the dinner plate. Warm the plates before
use. Place 5 to 6 asparagus per plate on top.
Dress the other ingredients as you see fit: the
hollandaise, smoked salmon, chopped eggs,
poached eggs, chopped onions, mashed
potatoes, gray shrimps, chopped chives,
chopped and fried wild garlic.
pepper and salt
cream
white asparagus
eggs
smoked salmon
onions
chives
wild garlic
North Sea shrimps
hollandaise sauce
potatoes
butter
olive oil
nutmeg
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
