Mini-Asparagus with Deconstructed Mayonnaise

By corlear

Ingredients

• For the mini-asparagus:
• 20 green asparagus (13/4 lb)
• For the asparagus juice:
• 20 asparagus from the last step.
• For the hot asparagus gelatin:
• 1/3 cup asparagus juice (see previous step)
• 2 tsp powdered agar-agar
• 1/4 sheet gelatin (previously rehydrated in cold water)
• salt
• For the hot vinegar gelatin:
• 1/4 cup Sherry vinegar
• 2 tsp powdered agar-agar
• 1/2 sheet gelatin (previously rehydrated in cold water)
• For the egg sabayon:
• 23/4 tbs egg yolks
• 1/8 cup water
• salt
• For the egg sabayon:
• 23/4 tbs egg yolks
• 1/8 cup water
• salt
• For the yolk sauce:
• 1/2 cup pasteurized egg yolk
• To finish:
• 1 tbsp virgin olive oil
• 1/2 oz Dijon mustard
• salt
• 3/4 tbsp 0.4º olive oil

Details

Servings 4

Preparation

Step 1

For the mini-asparagus:
1. Break off the asparagus tips to make the mini-asparagus. Allow 12 g of mini-asparagus per person. Keep the stems.

For the asparagus juice:
1. Snap the woody part of the stalk off the asparagus.
2. Bring a pan of salted water to the boil and prepare a bowl with salted iced water.
3. When the water is boiling, blanche the asparagus for 10 to 20 seconds and cool in the iced water.
4. Drain the asparagus and liquefy to get the juice. Strain.

For the hot asparagus gelatin:
1. Mix a 1/4 of the seasoned asparagus juice and powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat. Remove from the heat and whisk and dissolve the gelatin in it. Add the rest of the seasoned asparagus juice and leave to cool.
3. Pour a 1/10" thick layer in a dish and leave to set.
4. Leave to set in the fridge for at least 3 hours.
5. Use a round pastry cutter to cut the gelatin into 2" circles. Keep on one side.

For the hot vinegar gelatin:
1. Mix the vinegar and powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat. Remove from the heat and whisk.
3. Dissolve the sheets of gelatin in it.
4. Pour a ¼" thick layer in a dish.
5. Leave to set in the fridge for at least 3 hours.
6. Cut into 1/5 x 1/5" cubes. Keep on one side.

For the egg sabayon:
1. Put the egg yolks in a bowl, whisk using a hand whisk and drizzle in the boiling water. Beat quickly next to a heat source until it emulsifies.
2. Season with salt.

For the yolk sauce:
1. Sieve the egg yolks and keep in a baster.

Final Steps & Preparation:
1. Put a asparagus gelatin circle in the center of a small dish. Place the three vinegar gelatin cubes around it at the points of an imaginary equilateral triangle. Place a dot of mustard between the cubes.
2. Heat in the salamandra.
3. Sauté the mini-asparagus in the 0.4º oil and cover the asparagus gelatin with them. Drizzle a ring of raw egg sauce and a ring of virgin olive oil around them.
4. Place a spoonful of sabayon next to each of the mustard points.