SPRING VEGETABLES IN A SHIZO BROTH
A recipe by: Oliver Rasper - Top chef in Lower Saxony
INGREDIENTS FOR 4 PEOPLE:
- 16 asparagus spears green
- 16 asparagus spears white
- 300 g fresh peas in the pod
- 100 g sugar snap peas
- 2 large bunches of shiso cress leaves, approx. 200 g, available in Asian shops
- 1 tsp. wheat powder starch
- juice of half a lime
- coarse sea salt
Preparation Time
15 Minutes
Cooking Time
30 Minutes
Difficulty
Easy
ARRANGEMENT AND DECORATION
Gourmet line BLANC flat plate, mirror surface deep, partly frosted, TF P0131:
Food can be skilfully presented on the large deep plate
PREPARATION METHOD BY TOP CHEF OLIVER RASPER:
STEP 1:
Peel the asparagus, peel the peas from the pod and wash and clean the mangetout.
Bring 400 ml of water to the boil, add the sea salt and blanch the cleaned vegetables one by one until crisp.
Then rinse in iced water.
STEP 2:
Pour this vegetable stock over a bunch of the shiso cress and steep like a tea.
Mix the wheat powder starch with a little water and thicken the shiso stock with it.
Warm the vegetables slightly in the strained stock and season with lime juice.
STEP 3:
Pluck the second bunch of shiso leaves and divide among the four deep plates.
Spread the hot vegetable shiso broth evenly over the top.