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15 Sep Shrimp and asparagus
Ristorante La Favellina, San Tomio (VI)
Cream of asparagus
Ingredients
8 white asparagus stalks from Bassano
salt, as needed
extra virgin olive oil, as needed
Preparation
Steam the asparagus for 7 minutes, or until soft. Add salt and oil and mix until smooth.
Asparagus “gelato”
Ingredients
500 grams of milk
290 grams of white asparagus from Bassano
100 grams of cream
40 grams of extra virgin olive oil
100 grams of sugar
35 grams of dextrose
5 grams of carob flour
1 gram of salt
Preparation
Steam the asparagus for 7 minutes. Combine all ingredients in a pot and stir until the mixture is smooth. Cook until it reaches 82 degrees (Celsius) and then remove from heat, allow it to cool and put it in the freezer.
Vinegar mousse
Ingredients
100 ml of raspberry vinegar
5 grams of albumin (gelatin)
Preparation
With a beater, froth the vinegar and albumin together.
Plate composition:
Spread the asparagus cream around the plate. Place a scoop of the asparagus gelato on top. Around that, place three clean red Sicilian prawns. Adorn the gelato with a leaf of tarragon, lovage, mugwort, and 3 untreated yellow rose petals. Finish the dish with the vinegar mousse.
Try this dish with a bottle of Solo per Noi
