Asparagus crisps

Carefully spread the asparagus coulis thinly, the result will look spectacular!
Vary by adding different spices to the asparagus coulis.

Creation by Erik van Loo, restaurant Parkheuvel**, Rotterdam, the Netherlands.

Makes 200g.

Asparagus crisps

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




asparagus coulis



agar agar

Preparation method

  • Heat the coulis with the agar agar. Continue boiling for another 2 minutes, and then leave to cool down completely.
  • Spread out the mixture onto greaseproof paper, making sure it is thin and evenly distributed.
  • Dry in a drying cabinet at 70°C for 18 hours.

Serving suggestions

  • Can be served in combination with soft asparagus textures.
  • As a snack or as a basic ingredient for an amuse-bouche.
  • Use in a composition with components of sole, potato, and citrus fruit.

Previous page