Green Asparagus, Yogurt Sauce With Menton Citrus And Chickweed

Green Asparagus, Yogurt Sauce With Menton Citrus And Chickweed

Asparagus recipe with yogurt, citrus and chickweed; a healthy vegetarian appetizer by chef Mauro Colagreco, from Mirazur restaurant in France

30 March, 2012
Average: 2 (24 votes)

Cuisine

Dietary Consideration

Season & Occasion

serves for

4

total time

0 HR 40 MIN

ingredients

Green asparagus
12
Purple asparagus
2, from Albenga
Menton lemons
3
Honey
25 g
Pink grapefruit
1
Orange
1
Green apple
1
yogurt
1, natural
Vanilla pod
1
Scallion
1
Mint
4 leaves
Fleur de sel
To taste
Olive oil
To taste
Chickweed
To taste (can be replaced with lamb’s lettuce)

Preparation

 

    Step 01

    For Lemon vinaigrette

    • 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.

    Step 02

    For 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.

    Step 03

    For Cooked asparagus

    • 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.

    Step 04

    For Decorative elements

    • 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.

    Step 05

    For Presentation

    • 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.
    • Serve immediately.
    A close-up of Mauro Colagreco

    Mauro Colagreco

    Set in the idyllic landscape of Menton, Argentine-Italian chef Mauro Colagreco has created the perfect scenario to evidence his very particular view of the g

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