Asparagus again? Yes of course! They are in full season and super tasty. Of course classic with small potatoes, a hard-boiled egg and ham, but you can do much more with it.

In this dish I combine the white gold with the black gold, caviar. That sounds very luxurious and decadent (it is a bit ..) but a can of 10gr is sufficient; you can buy it from about €10 – €15.

I prefer to cook asparagus sous vide. Because they are vacuum packed, all the flavor is preserved and the cooking is always spot on. It takes a little longer, but it also saves you the hassle of cooking the peels, for example. Don't have a sous vide set? Then just cook them as usual.

Asperges met kaviaar en parmezaan — Pin
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Asparagus with caviar and parmesan

5.0 from 1 vote

Course: appetizerDifficulty: Simple

Portions

–

persons

Preparation time (indication)

minutes

Tools:
– Sous vide set
– Cooking ring
– Mortar or food processor

Ingredients

4 white asparagus, peeled one and a half times
1 lump butter
mace
200 ml jus de veau (I use, nice and easy, powder)
Juice of half a lemon
Soy sauce (less salt)
10 gr caviar
Parsley oil
Parmesan cheese
Dried chive rings
Your favorite mayonnaise (or make it yourself, even better)
Dijon mustard

Preparation

asparagus
Place the peeled asparagus in a vacuum bag together with a knob of butter and some mace leaves.
Cook sous vide at 88°C, 40 minutes.
Remove from bag, pat dry and cut asparagus into a few mm slices and set aside. You have done the other steps in between, so you should now be able to format.
Parmesan with chive powder
Grind a heaping tablespoon of dried chive rings until it is powder. This can also be done in a food processor, I immediately make more because otherwise it won't work.
Grate some Parmesan cheese and mix with chives powder to taste.
Mustard mayonnaise
Mix a heaping tablespoon of mayonnaise with the mustard, to taste. Put in a piping bag (or sandwich bag, you can cut a corner off for the same result).
Sauce
Heat the gravy de veau.
Season with juice of half a lemon and a dash of soy sauce.
Bind with some cornflour, if desired.
Just before serving, add a few drops of parsley oil and the caviar. The sauce should be lukewarm. Do not stir too much, you want to keep beautiful pearls of oil.
layout
Place a cooking ring in the center of your plate and fill it with the asparagus slices. Place them tightly together.
Place a few dots of mustard mayonnaise on top.
Sprinkle some parmesan over the asparagus.
Pour the sauce (at the table) with plenty of caviar.
Enjoy your meal!