Asparagus and Goat Cheese Salad
  1. Warm goat’s curd to 65°C in one pot. Do the same for the infused cream in a second pot.

  2. Combine the curd and cream and dissolve gelatine into the mixture. Cool down over ice. Re-whip the mixture.

  3. Fold in whipped cream and season.

  4. Season the asparagus with extra virgin olive oil, lemon zest and shio koji. Grill until they develop a caramelised and charred flavour.

  5. Drain and season with salt and native mountain pepper.

  6. Blanch the peas for 30 seconds to 1 minute, then put into ice bath.

  7. On the plate, spoon the whipped goat’s curd, arrange asparagus on top and finish with peas. Drizzle with olive oil and lemon juice.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🥗Salad

CuisineContemporary

Occasions🎭Entertaining🎊Party

Season🌸Spring

DifficultyEasy ⏰ 20m

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