Serves 4
Grilled white asparagus 4 white asparagus
Raw slices of asparagus 2 white asparagus
Grilled white asparagus, pickled unripe blackcurrant and cheese foam Peel the asparagus, trim them into a round shape and cut off both ends. Grill the asparagus when serving. Peel the asparagus. Cut off the bottom and slice them in long thin bands on a slicer. Fold the bands around your finger to form a cylinder. Place them in ice water to keep their shape.
Cheese foam 125 g havgus (Danish cow cheese) 250 g asparagus juice
Boil asparagus juice and milk and add the other ingredients. Blend it all together. Sieve it through a net.
250 g milk 5 g salt 0,5 g xantana 1 g lecithin 1 g sucro
Pickled green blackcurrant 200 g unripe blackcurrant Salt
Rinse the unripe blackcurrant, then salt them for 24 hours. Wash off all salt and cover them with water and vinegar. They are ready for use after one week.
200 g apple cider vinegar 200 g water
To assemble and serve Herbs per person 5 asparagus sprouts
Grill the asparagus at high heat. Season the grilled asparagus with salt and place them on a plate. Let the liquid run off the asparagus bands and place them on top of the grilled asparagus. Decorate the asparagus with asparagus sprouts and pickled blackcurrant. Foam the warm cheese foam with a hand blender. Arrange the foam and serve.