Unraveled White Asparagus al Pil-Pil with Caviar

By corlear

Ingredients

• For the unraveled asparagus:
• 8 white asparagus (approx. 2 oz each)
• For the neutral pil-pil:
• 1 sheet gelatin (previously rehydrated in cold water)
• 5 tbsp 0.4º olive oil
• salt
• water
• To finish:
• 3 oz osietra caviar
• 0.4 º olive oil
• salt

Details

Servings 4

Preparation

Step 1

For the unraveled asparagus:
1. Peel the asparagus and discard the woodiest part. Cut into slices (2¾" long x 1/10" thick)
2. Finely chop into a julienne (each slice 1/10" wide x 2¾" long).

For the neutral pil-pil:
1. Put the drained and rehydrated gelatin into a metal bowl and warm through.
2. When the gelatin begins to dissolve, drizzle the oil into the bowl and whisk to thicken the oil. Add the water until you have the consistency of pil-pil.
3. Season with salt.

Final Steps & Preparation:
1. Heat the 0.4º olive oil and add the finely chopped asparagus. Cover and steam gently. Season with salt. They should be white and with a texture similar to cooked eels. Approx. 3 minutes.
2. Remove from the heat, add the two spoonfuls of neutral pil-pil and season with salt. Stir and heap up in a dish.
3. Place the caviar on the asparagus.