Recipes

500 g white asparagus

salt

1 pinch of sugar

5 g butter

150 g heavy cream cheese

30 g cranberries

3 sheets of white gelatine

1/2 lollo rosso or oak leaf lettuce

3 tbsp raspberry vinegar

salt

pepper

3 tbsp cold-pressed rapeseed oil

200 g Black Forest ham

Cooking time approx. 60 minutes
Servings: 4 people

• Peel the asparagus, cut off the lower woody ends.
• Cut the spears into pieces and cook in salted water with sugar and butter for 15 - 20 minutes until soft.
• Drain the asparagus and leave to drain well.
• Weigh out 400 g and puree, stir in the cream cheese and cranberries.
• Soak the gelatine in cold water for at least 5 minutes, then squeeze out.
• Dissolve in boiling water and mix with some of the asparagus mixture, then fold into the rest of the mixture.
• Cover and leave to set.
• Wash and clean the lettuce, spin dry and tear into bite-sized pieces.
• Mix the vinegar with the salt and pepper, whisk in the oil.
• Mix the vinaigrette with the salad and the remaining cooked asparagus and divide between four plates.
• Shape the slices of Black Forest ham into flowers and arrange on the bed of salad.
• Cut dumplings from the mousse mixture and arrange on the bed of salad.