ShareFacebook Twitter AddThis
Asparagus recipe with yogurt, citrus and chickweed; a healthy vegetarian appetizer by chef Mauro Colagreco, from Mirazur restaurant in France
- Preparation time
- Recipe category Appetizer
- Recipe yield 4
- Recipe cuisine French
In a small pot, combine the juice of two lemons, honey and the grated vanilla pod.
Over low heat, reduce the mixture by two-thirds.
Let cool and then add olive oil to create the vinaigrette.
Menton citrus sauce
Zest the peel of the lemons, the orange and the grapefruit and then chop finely.
In a bowl, mix the yogurt with the zests, then dilute with a bit of lemon juice and season with the fleur de sel.
Peel the asparagus, removing the tough lower parts.
Blanch for 30 seconds in boiling, salted water.
The asparagus should remain very al dente.
Cool immediately in ice water.
Prepare several small leaves of mint and chickweed.
Finely chop the spring onion.
Keep aside a bit of lemon zest.
Create purple asparagus shavings with a mandolin or a vegetable peeler.
Cut the green apple into thin slices.
Take four sections of the pink grapefruit and cut each section into three pieces.
At the centre of a round plate, place a spoonful of the yogurt sauce, arrange the asparagus cut into three pieces around it.
Add three apple slices, sprinkle with minced spring onion, some lemon zest and the three bits of pink grapefruit.
Arrange the blanched green asaparagus and the herbs.
Season with olive oil and fleur de sel.
Add drizzle of the lemon vinaigrette around the plate.