A Michelin-style starter featuring fire-charred asparagus wrapped in crisp prosciutto, paired with airy brown butter sabayon, preserved lemon gel, hazelnut soil, and black garlic ash.
Serves 4
Ingredients:
- 16 – Thick asparagus spears
- 8 slices – Prosciutto di Parma (thinly sliced)
- 2 tbsp – Extra virgin olive oil
- to taste – Maldon sea salt
- to taste – Tellicherry black pepper (freshly cracked)
- Brown Butter Sabayon (see sub-recipe)
- Preserved Lemon Gel (see sub-recipe)
- Black Garlic Ash (see sub-recipe)
- Hazelnut Soil (see sub-recipe)
- for garnish – Micro basil
- for garnish – Bronze fennel fronds
- for garnish – Chive blossoms
- for garnish – Freeze-dried asparagus dust
Speciality Items:
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🍷Sommelier's Recommendation
Bright acidity and minerality balance the smoky prosciutto and rich sabayon.
Buttery texture and citrus notes complement the asparagus and brown butter.
Steps:
- Trim the woody ends from the asparagus and blanch in salted boiling water for 35 seconds.
- Shock the asparagus in ice water and dry thoroughly.
- Wrap each asparagus spear with prosciutto, leaving the tips exposed.
- Brush lightly with olive oil and season with sea salt and black pepper.
- Prepare the preserved lemon gel, black garlic ash, hazelnut soil, and brown butter sabayon.
- Heat the Binchotan grill to high heat and char the asparagus until lightly blistered and the prosciutto is crisp.
- Swipe preserved lemon gel onto the plate and pipe warm sabayon alongside.
- Arrange asparagus in a stacked presentation over hazelnut soil.
- Finish with black garlic ash, asparagus dust, micro basil, fennel fronds, and chive blossoms.
- Optional: Cover with a smoking cloche filled with applewood smoke before serving.
Brown Butter Sabayon
Yield: Enough for 4 plates
Ingredients:
- 3 – Egg yolks
- 90g – Cultured butter
- 1 tbsp – Champagne vinegar reduction
- 1 tbsp – Dry vermouth
- 1 tsp – Lemon juice
- pinch – Fine sea salt
Steps:
- Brown the butter until nutty and aromatic.
- Whisk egg yolks, vinegar reduction, and vermouth over a bain-marie until thick and airy.
- Slowly emulsify in the browned butter.
- Season with lemon juice and salt, then transfer to an iSi siphon.
Preserved Lemon Gel
Yield: 1 squeeze bottle
Ingredients:
- 2 – Preserved lemons
- 120ml – Water
- 1 tsp – Agar agar
- 1 tsp – Honey
Steps:
- Blend preserved lemons, water, and honey until smooth.
- Bring to a simmer and whisk in agar agar.
- Cool until set, then blend until silky smooth.
Black Garlic Ash
Yield: Small garnish batch
Ingredients:
- 4 – Black garlic cloves
- 1 sheet – Dehydrated rye bread
- 1 tsp – Activated charcoal powder (food-safe)
Steps:
- Dehydrate black garlic until tacky and concentrated.
- Blend with rye bread and activated charcoal into a fine ash.
- Pass through a fine sieve.
Hazelnut Soil
Yield: 1 cup
Ingredients:
- 60g – Toasted hazelnuts
- 20g – Panko breadcrumbs
- 1 tsp – Brown butter powder
- pinch – Smoked salt
Steps:
- Pulse hazelnuts, breadcrumbs, brown butter powder, and smoked salt until crumbly.
- Toast lightly in a pan until aromatic.
More Info
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