Asparagus and strawberry salad with asparagus espuma

Ingredients for 4 servings:

• 1 bunch of asparagus, green
• 250 g strawberries
• 100 g lamb’s lettuce
• Vinegar (raspberry vinegar)
• 1 kg asparagus, white
• 6 sheets of gelatin
• 1 lemon(s)
• 200 ml cream
• salt and pepper
• Oil (peanut oil)
• some ginger, grated
• Sugar
• 1 dashes lemon juice

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cut the green asparagus into small pieces and fry briefly in a little peanut oil. Wash the strawberries and cut them into small pieces. Wash the lamb’s lettuce and divide it between plates, then top with the asparagus and strawberries. Make a dressing from raspberry vinegar, peanut oil, a little grated ginger, salt, pepper, sugar, and a squeeze of lemon and pour it over the salad. Cook the white asparagus in salted water with sugar until soft. Then puree the asparagus with 300 ml of asparagus water and pass it through a fine sieve. Soak the gelatine and, once it has swelled, dissolve it in 100 ml of asparagus water. Season the puree with lemon, salt, and pepper and mix with the dissolved gelatine. Once everything has cooled down, mix with the cream and fill the iSi blender. Use 2 capsules according to the instructions. Serve the finished espuma with salad on the plate.