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.