Asparagus / Salsify
Serves 4
Five Ingredients, one dish
- 8 Stalks of premium white asparagus from Teltower Rübchen (2 per person)
- 6 kg Salsify
- Golden linseed oil from Ölmühle an der Havel
- 24 Leaves of ground ivy
- A pinch of salt from Saline Luisenthal in Göttingen
Preparation:
Black Salsify:
Wash and juice the salsify. Press the juice through a sieve, and then reduce it further until it becomes a paste. This process can take several hours.
Asparagus:
Peel the asparagus and simmer the peels in water with a pinch of salt to make an asparagus stock. Simmer the asparagus stalks for 6 minutes at 60 degrees Celsius until just firm, then drain. Marinate with golden linseed oil and a pinch of salt.
Plating:
Serve the asparagus piping hot, on a pre-warmed plate if possible. Drizzle a spoonful of the salsify reduction, and strew a bit of the ground ivy on the plate. Serve immediately.
Asparagus / Salsify
Serves 4
Five Ingredients, one dish
- 8 Stalks of premium white asparagus from Teltower Rübchen (2 per person)
- 6 kg Salsify
- Golden linseed oil from Ölmühle an der Havel
- 24 Leaves of ground ivy
- A pinch of salt from Saline Luisenthal in Göttingen
Preparation:
Black Salsify:
Wash and juice the salsify. Press the juice through a sieve, and then reduce it further until it becomes a paste. This process can take several hours.
Asparagus:
Peel the asparagus and simmer the peels in water with a pinch of salt to make an asparagus stock. Simmer the asparagus stalks for 6 minutes at 60 degrees Celsius until just firm, then drain. Marinate with golden linseed oil and a pinch of salt.
Plating:
Serve the asparagus piping hot, on a pre-warmed plate if possible. Drizzle a spoonful of the salsify reduction, and strew a bit of the ground ivy on the plate. Serve immediately.