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Here is a recipe by chef Cyril Haberland of asparagus and tartare® cheese verrine.
Ingredients for 4 persons :
- 1 pot of Cranberry & Pepper Tartare® 150g
- 20 asparagus green (about 12 cm long)
- 2 radish roses
- 50g of beans
- 50g of peas
- Chervil and chive
- 1 spring onion
- 4 slices of grain bread
- Olive oil
- 1 clove of garlic
- 1 branch of thyme and rosemary
- 1 C. balsamic vinaigrette
Spring verrine with Cranberry & Pepper Tartare®
Wash and peel the asparagus. Cook them in salted water for 2 minutes to keep them crunchy, then immerse them in ice water to stop cooking and fix the chlorophyll. Drain them and cut a few lengthwise.
Cook the peas in boiling salted water for 1 to 2 minutes, so that they are crisp, and cool them immediately. Do the same with the beans and peel them. Finely chop the radishes and spring onion. In a salad bowl, mix these vegetables with the vinaigrette, salt and pepper.
Place the Cranberry & Pepper Tartare® at the bottom of 4 verrines then arrange a few asparagus (whole and cut) along the wall and add the mixture of vegetables and some herbs.
Color the slices of cereal bread in olive oil with the thyme and rosemary, and rub them with garlic, as an accompaniment to the verrines.
Tip: you can replace green asparagus with white asparagus and vary your vegetables & herbs according to your preferences and the season.
Photo credit: Tartare®