in

Green Asparagus with Pea Cream and Buffalo Mozzarella (Joris)

5 from 8 votes
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 65 kcal

Ingredients
 

  • 3 Pc. Buffalo mozzarella balls
  • 2 Pc. Eggs
  • 50 g Flour
  • 50 g Panko flour (breadcrumbs)
  • 500 g Asparagus green
  • 1 Pc. Peppers yellow
  • 1 Pc. Jalapeño
  • 1 Pc. Spring onion
  • 1 tbsp Sushi vinegar
  • 1 Pc. Lime
  • Maldon salt
  • Pepper
  • Sugar
  • Olive oil
  • Coriander
  • 200 g Frozen peas, thawed
  • 200 g Yogurt 10% fat
  • 1 Pc. Lime
  • 0,5 bottle Jalapeño Tabasco
  • Salt

Instructions
 

  • Bread the whole buffalo mozzarella balls one after the other in flour, egg and panko.
  • Remove the woody stalk from the green asparagus at the bottom.
  • Core the yellow peppers, cut into strips and then finely dice. Finely chop the jalapeños.
  • Cut two stalks of asparagus and a spring onion into fine thin slices and then mix with the salsa with the sushi vinegar, salt, sugar, lime zest and lime juice, olive oil and finely chopped coriander.
  • Mix the peas in a blender with the yogurt, jalapeño tabasco, some sugar, salt & lime juice to a smooth cream.
  • Bake the mozzarella in the deep fryer until golden brown. Then drain well on kitchen paper and drizzle with salt and a little lime juice.
  • Salt the remaining asparagus a little and drizzle with olive oil. Grill or fry the asparagus so that it still retains its bite.
  • Arrange the pea and jalapeño cream on a plate, place the asparagus on top and then arrange the baked buffalo mozzarella on top of the asparagus. Place the jalapeño slices and the asparagus salsa in between and sprinkle with a little lime zest, olive oil and Maldon salt. Garnish with a little coriander at the end.
  • Image rights: Wiese Genuss

Nutrition

Serving: 100gCalories: 65kcalCarbohydrates: 7gProtein: 2.7gFat: 2.7g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Pear Poached in Saffron with Baked White Chocolate (Johannes Oerding)

Wholegrain Rye Bread