Europe 1 12:10 p.m., June 19, 2022

Every Sunday in the Sunday Table, Laurent Mariotte, his columnists and his guests give us their best recipes.

White asparagus mousse and kasha

  • "Corps" of white asparagus

  • Water

  • Salt

Collect all the asparagus bodies after collecting the heads.

Slice and put in a roundel with a little water and salt (the asparagus will release a lot of water).

Cook for about 20 minutes.

Mix while hot and pass through a fine sieve.

Siphon and gas twice.

Keep warm.

Rhubarb pulp

  • 4 sticks of rhubarb

  • Water

  • Salt

Finely chop the rhubarb using a knife.

Cook in a saucepan with a cartridge.

And cook over low heat for about 20 minutes.

Mix and strain.

Asparagus brunoise

Collect a few asparagus bodies (without the hard part) after peeling the asparagus and removing the heads.

Make a fine brunoise.

Kasha

Shelled and toasted seeds can be eaten as is, without soaking or cooking

Dressage

In a mixing bowl, mix together a teaspoon of white asparagus brunoise and a teaspoon of rhubarb pulp.

Put a teaspoon of kasha in the bottom of a cup.

Add on top, another teaspoon of asparagus and rhubarb.

Add the asparagus mousse on top.