Serves 4
Ingredients
12 branches of larch (calendar of nature – week 21)
15g of larch needles
12 snails
4 white asparagus
150g wild garlic leaves
100g water mint leaves
100g spinach leaves
50g wild sorrel leaves
50g sage leaves
50g chervil leaves
25ml nasturcium oil
1g xantana
50g butter
20ml green asparagus juice
Method
Blanch all the leaves separately in boiling water and refresh in iced water. Squeeze out excess water and put leaves, oil and xantana in thermomix. Mix at full speed for 8 minutes. Transfer to pacojet containers and freeze. Pacotize 5 times, freezing after each process. When ready, season with salt and pour into a bottle. Put 3 branches of larch into a glass jar. Pan fry white asparagus in a little hot oil for 60 seconds, just to brown. Season with salt and chopped larch needles. Dry on a paper towel and put into a jar. Using blow torch burn the larch brunches and cover the jar with a lid. Set covered for 3 minutes. In a small pot bring to a boil green asparagus juice with snails, season with salt. Add butter and green herb paste and mix well. Take off the heat. Serve on a plate. Open the jar and place one asparagus per portion. Sprinkle with larch needles.
Find out more about chef Amaro here
Photography by Małgorzata Opala
Source
http://www.four-magazine.com/articles/1058/asparagus-snail-and-larch
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