Gastronomixs

Sweet and sour asparagus parcels

A great way to season asparagus, which can also be used as an independent component. The marinade make the asparagus flexible, so don't slice them too thin.

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

Makes 1kg.

Sweet and sour asparagus parcels

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Ingredients

120

ml

water

165

g

sugar

375

ml

vinegar

3

 

shallots

2

sprigs

thyme

2

 

bay leaves

1

kg 

asparagus, boiled

Preparation method

  • Bring the water, sugar, and vinegar to the boil.
  • Add the shallots, thyme, and bay leaves, and allow the mixture to infuse.
  • Thinly slice the asparagus lengthways using a food cutter or Chinese mandolin.
  • Pour the sweet and sour mixture onto the asparagus ribbons and leave to infuse for a day.
  • In the photo, the ribbons are wrapped around a firm asparagus mousse.

Serving suggestions

  • Looks very attractive when laid flat on the plate as a basis for your composition.
  • Can be served in combination with veal, beef, chicken, lamb, or pork components.
  • Can be served in combination with potato, mushroom, courgette, spinach, or carrot components.
  • As an amuse-bouche, e.g. filled with asparagus mousse.

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