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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: 2.2 (33 votes)


Dietary Consideration

Season & Occasion

serves for


total time

0 HR 40 MIN


Green asparagus
Purple asparagus
2, from Albenga
25 g
Pink grapefruit
Green apples
1, natural
Vanilla pods
4 leaves
Fleur de sel
To taste
Olive oil
To taste
To taste (can be replaced with lamb’s lettuce)



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.

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