Gastronomixs

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

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Ingredients

200

ml

asparagus coulis

4

g

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.

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