Sunday recipe
SALAD OF GRILLED ASPARAGUS, NASTURTIUM, OYSTER MAYONNAISE
3 Large white asparagus
2 Green asparagus
5/6 Nasturtium leaves
Q.B. Sugar
Q.B. Milk
Q.B. Sale
1/2 squeezed lemon
OYSTER MAYONNAISE
20 g egg white
4 clean raw oysters
35 g oyster water
Juice of 1/2 lemon
Salt and pepper
185 g olive oil
Blend all the ingredients apart from the oil
that will be put at the end as if to mount a mayonnaise.
COOKING WHITE ASPARAGUS
In a pot boil salted water with milk and sugar and the squeezed lemon.
This is to maintain the color and counteract the bitter part of the white asparagus.
Peel the asparagus and cook for about 5/6 minutes.
Remove the asparagus and cover with cooking water making it cool inside at room temperature.
COOKING GREEN ASPARAGUS
In a pot bring salted water to a boil, add the peeled asparagus and after 2 minutes remove and cool in water and ice.
Drain and dry on a clean cloth.
RAW ASPARAGUS
Cut the asparagus in a longitudinal direction into thin slices, put in water and ice to make it look crunchy.
After 10 minutes remove, dry and season with extra virgin olive oil and Maldon salt.
FINISH
Pass the white and green asparagus on the grill to let the smoked taste take, arrange them on the plate alternating colors.
Pretend with the nasturtium leaves and oyster mayonnaise.
Season with extra virgin olive oil and fresh ground pepper
Available every Sunday for lunch at the Armani/Bamboo Bar
