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.

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