John Myers
Contents
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Ingredients
- 500 g Fresh asparagus thin sticks
- 40 g Butter
- 1 some Mountain salt
- 2 piece The juice of 2 organic blood oranges
- 6 piece Organic blood orange peel
- 15 g Cane sugar
- 0,25 g Saffron threads / powder
- 1 some Cayenne pepper
- 1 tsp Styrian pumpkin seed oil
- 1 some Daisies washed for decoration
- 3 piece Freshly sliced strawberry
- 1 some Fleur de sel
Instructions
- Carefully peel the asparagus and cut to an even length. Save the asparagus peels. I always use it to make asparagus stock.
- Let the orange juice with the cayenne pepper and sugar reduce a little.
- Add the saffron and bring to the boil once. Then stir in the butter. At the very end the pumpkin seed oil is added. Then season well with the mountain salt.
- This brew gives the asparagus its flavor.
- Divide the bars into 3 vacuum bags. Pour approx. 2 tablespoons of the brew into the bags and then 2 of the orange slices in each bag.
- Now vacuum seal the bags and let them cook in a water bath at 85 degrees for about 15 minutes.
- Serve the asparagus and the stock on a preheated platter. Sprinkle with some of the fleur de sel and decorate the daisies and strawberries.
- I pluck the flowers off the daisies and eat them with me. They also taste good in salads.
Nutrition
Serving: 100gCalories: 446kcalCarbohydrates: 15.2gProtein: 0.3gFat: 43.3g
