White Asparagus With Spicy Sauces
Ingredients
- For the pistachio and mint sauce
- 200 grams butter
- 2 egg yolks
- ½ Lime (juiced)
- 2 Tbsps Greek yogurt
- salt
- freshly ground peppers
- 1 pinch sugar
- 40 grams chopped Pistachio
- ½ bunch chopped mint
- cilantro and ginger Sauce
- 1 onion
- 1 garlic clove
- 2 Tbsps vegetable oil
- ¼ l Chicken broth
- 1 Lime (juiced)
- 2 Tbsps soy sauce
- 1 Tbsp Ginger jam
- 2 Tbsps Chinese sweet and sour Chili sauce
- 1 Tbsp cornstarch
- salt
- freshly ground peppers
- 1 handful cilantro
- (Tomato and cream cheese) Sauce
- 200 grams fresh Ricotta cheese
- 3 Tbsps White vinegar
- 5 Tbsps olive oil
- 5 Tbsps instant Chicken broth (granules)
- 5 Tomatoes
- 1 bunch Basil
- salt
- freshly ground peppers
- 125 grams Sour cream
- 125 grams Double cream
- 100 grams Roquefort cheese
- 20 grams chopped Walnut
- salt
- freshly ground peppers
- 50 grams Alfalfa sprouts
Preparation steps
For the pistachio and mint sauce: Melt the butter and skim the foam. Whisk the egg yolks and lime juice over a hot water bath until frothy. Gradually whisk in the butter in a thin, steady stream until thick. Stir in the yogurt and season with salt, pepper and sugar. Stir in the pistachios and mint.
For the cilantro-ginger sauce: Peel the onion and garlic and finely chop. Heat the oil and sauté the onions and garlic. Deglaze with the broth and lime juice, bring to a boil then add the soy sauce, ginger jam and sweet and sour sauce. Simmer for 5 minutes. Whisk the cornstarch with a little water then mix into the sauce, season with salt and pepper and cook until thickened slightly. Rinse the cilantro, shake dry and pluck the leaves. Finely chop then fold into the sauce.
For the tomato and cream cheese sauce: Mix together the ricotta, vinegar, oil and chicken broth granules.
Cut an "X" in the base of each tomato, blanch in boiling water, rinse under cold water, peel, cut in half, remove the seeds and dice. Rinse the basil, pluck the leaves and finely chop. Mix the tomatoes and basil into the cheese mixture and season with salt and pepper.
For the Roquefort dressing: Whisk the sour cream and heavy cream together with 1-2 tablespoons water until smooth. Smash the Roquefort with a fork and stir into the sauce. Season with salt and pepper and then fold in the sprouts just before serving.
For the asparagus: Rinse the asparagus and cut off the woody ends. Cook in boiling salted water for about 18 minutes.
Serve the asparagus with the sauces.
