Ease of Preparation: Easy
Preparation Time: 25 minutes
Yield: 4 servings
Ingredients
- 8 white asparagus
- 8 green asparagus
- 1-ounce Sevruga caviar (30 grams)
- 4 ounces smoked salmon (125 grams)
- ½ tablespoon lemon rind julienne
- 4 tablespoons of crème fraiche (60 millilitres)
- 1 tablespoon Vodka (15 millilitres)
- Few drops of lemon juice
Method
Put the asparagus in two separate saucepans in a small amount of boiling water.
Cover and cook and or steam until they begin to smell about 3 minutes. They should still be crisp.
Once cooked, refresh them under boiling water.
Cut the asparagus in half lengthwise and remove the soft pulp along the centre, trying to create a dent.
Carefully fill the cavity along the length of asparagus with caviar and keep cold.
Make 4 salmon roses and set them aside on a plate.
Combine the crème fraiche with the vodka, lemon juice and lemon peel. Mix well.
Place 2 white asparagus and 2 green asparagus on each plate.
Garnish with a smoked salmon rose and some crème fraiche.