Asparagus Raft with Salmon Roe On Avocado Broth Recipe
Summary
Preparation Time30 MinDifficulty LevelEasy
Ingredients
| Asparagus spears | 30 Medium | |
| Ripe avocado | 1 | |
| 125 ml vegetable stock, homemade or made with low-salt stock cubes, cooled | ||
| black pepper | 1 | |
| 60 g salmon roe | ||
| Herb oil, to garnish | ||
Directions
You will need to make the asparagus equal-sized.
Taking around 4 at a time and starting at the tips, cut off around 7.5 cm.
Using one of the 7.5 cm tips as a measure, take the same amount off the remaining stalks.
Discard the uneven leftovers.
Add the asparagus to a pan of boiling water.
Cook for 3 minutes, then run under ice-cold water.
This stops the cooking process and keeps the asparagus green and crunchy.
Now, in a blender, whizz the avocado and the stock and season well with black pepper.
To serve, put a few spoonfuls of this mix in the base of each plate.
Next, make a raft with your asparagus on two levels - the first lined up one way, then the next level going the other way.
Top with some salmon roe.
Drizzle some herb oil around the edge of the avocado broth to garnish.
Taking around 4 at a time and starting at the tips, cut off around 7.5 cm.
Using one of the 7.5 cm tips as a measure, take the same amount off the remaining stalks.
Discard the uneven leftovers.
Add the asparagus to a pan of boiling water.
Cook for 3 minutes, then run under ice-cold water.
This stops the cooking process and keeps the asparagus green and crunchy.
Now, in a blender, whizz the avocado and the stock and season well with black pepper.
To serve, put a few spoonfuls of this mix in the base of each plate.
Next, make a raft with your asparagus on two levels - the first lined up one way, then the next level going the other way.
Top with some salmon roe.
Drizzle some herb oil around the edge of the avocado broth to garnish.
Chef
