Asparagus salad with almond foam
2 servings
30 minutes
Asparagus salad with almond foam is an exquisite dish of European cuisine that combines the freshness of spring asparagus with the delicate nutty sweetness of almonds. Asparagus, known for its crunchy texture and subtle flavor, takes center stage here, complemented by airy almond foam that adds creaminess and sophistication. The special caramelization of almonds gives the dish a refined touch, while al dente asparagus retains its natural freshness. This dish is perfect for a light spring dinner or festive table, surprising with its combination of textures and flavors. It reveals the full palette of ingredients, transforming simple products into a culinary masterpiece.
1
Pour 100 grams of sugar into a saucepan, add one and a half tablespoons of water, place on the heat and bring to a boil, stirring continuously for five minutes.
- Sugar: 115 g
- Salt: to taste
2
Cut off the lower hard stems of the asparagus. Set aside a quarter of the asparagus and another twelve tips. Throw the rest into boiling water and cook until soft — about eight minutes. Then transfer to ice water — and after a couple of minutes, blend. Strain the finished puree to remove excess liquid.
- Asparagus: 500 g
3
Spread paper on the table. Secure a piece of foam above it. Skewer nuts on toothpicks. Wait for the caramel to cool enough to be equally fluid and sticky. Dip almonds in it. Insert toothpicks into the foam so the caramel drips onto the paper.
- Almond: 12 pieces
4
Boil the asparagus tips in salted water until al dente - this will take about five minutes. Place the cooked ones on ice.
- Asparagus: 500 g
- Salt: to taste
5
Put ground almonds in a saucepan. Add a teaspoon of sugar and water. Stir, place on heat, and cook while continuously whisking. After a minute, add 40 ml of cream and bring to a boil. Remove from heat, add 40 ml of water and cream. Season with salt, warm up, and blend until frothy.
- Ground almonds: 5 g
- Sugar: 115 g
- Cream 35%: 80 ml
- Cream 35%: 80 ml
- Salt: to taste
6
Cut raw asparagus into thin strips and season with salt.
- Asparagus: 500 g
- Salt: to taste
7
Heat the asparagus puree, add half of the butter, and season with salt and pepper to taste.
- Butter: 50 g
- Salt: to taste
- Ground black pepper: to taste
8
Put a tablespoon of butter and boiled asparagus tips in a saucepan. Heat until the butter melts, adding a little salt.
- Butter: 50 g
- Asparagus: 500 g
- Salt: to taste
9
Place the puree on plates, arrange the tops around it, and decorate with bundles of asparagus straw on top. Cut off unnecessary threads from the caramel icicles with scissors. Remove toothpicks from the almonds and place the nuts icicle-side up next to the puree. Finish the decoration with almond foam.