Gastronomixs

Sweet and sour asparagus parcels

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

Sweet and sour asparagus parcels

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Ingredients

120

ml

water

165

g

sugar

375

ml

vinegar

3

whole

shallots

2

sprigs

thyme

2

stuks

bay leaves

As needed:

 

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

  • As part of a composition. 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.

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