Main Course, Starter
Green Asparagus with Sea Lettuce
4 People
20 Min.
- 12 green asparagi
- 10g Supersec sea lettuce
- 2 tablespoons rice vinegar
- 2 tablespoons of a good neutral oil (rice, cotton, hemp)
- Fleur de sel
- 4 tablespoons raw cream
- Peel the asparagus.
- Rince the sea lettuce to rehydrate.
- Press the seaweed to remove excess water.
- Season with rice vinegar and oil.
- Submerge immediately in cold water.
- Drain and dry the seaweed.
- Plate the asparagus and seaweed, salting with fleur de sel to taste.
- Serve with raw cream.
