
White Asparagus, Almond & Pear
40m
An extremely silky white asparagus starter. The sweetness of the pear paired with the coconut milk brings a nice touch of roundness to this dish, while the garlic and the almonds give it the finishing touch it deserves.
Bring water to a simmer in a small pot over low heat
Cook 1 garlic head for 30m until it's soft. Remove from the water
Peel and trim 2 large white asparagus. Cut them into 4 equal pieces
Peel 2 large white button mushrooms and remove the stems
Peel and remove both the stem and the core out of 1 pear. Cut it into medium pieces
Add the asparagus to a saucepan over low heat. Add water halfway up the asparagus
Add salt to taste and 2 tbsp of butter. Stir until the butter comes to a simmer
Add ½ cup of coconut milk and stir to combine. Simmer until the asparagus just starts to soften on the outside
Separate the cooked garlic cloves and peel them
Add 5 cooked garlic cloves to the asparagus
Crush 10 almonds into coarse pieces using a mortar and pestle
Thinly slice the head of the button mushrooms on a mandoline
Divide the asparagus onto two plates. Cover with the garlic cloves and the sauce
Add the pear and the button mushrooms
Add the crushed almonds and drizzle with almond oil to taste. The white asparagus, almond & pear is ready
Enjoy this crunchy and silky dish!
Yield 2 people
Large White Asparagus
2Large White Button Mushroom
2Pear
1Coconut Milk
½ cupAlmond Oil
to tasteAlmond
10Garlic
1 headButter
2 tbspSalt
to taste
Equipment
Mandoline