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A Tasting Of White And Green Asparagus With Sevruga Caviar And Vodka Creme Fraiche Recipe

by Global Cookbook

Ingredients

8 x white asparagus 8 x green asparagus 1 ounce Sevruga caviar 4 ounce smoked salmon

1/2 Tbsp. lemon rind julienne 4 Tbsp. creme fraiche 1 Tbsp. vodka 3 dsh lemon juice

Directions

1. Put the asparagus in two separate saucepans in a small amount of boiling water. Cover and cook and or possibly steam till they begin to smell about 3 min. They should still be crisp. Once cooked, refresh them under boiling water.
2. Cut the asparagus in half lengthwise and remove the soft pulp along the centre, trying to create a dent. Carefully fill the cavity along the length of asparagus with caviar and keep cool.
3. Make 4 salmon roses and set them aside on a plate.
4. Combine the creme fraiche with the vodka, lemon juice and lemon peel. Mix well.
5. Place 2 white asparagus and 2 green asparagus on each plate. Garnish with a smoked salmon rose and some creme fraiche.
6. Preparation is easy

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