Here is a dish with asparagus so exquisite and unusual that it will leave everyone speechless

Here is a dish with asparagus so exquisite and unusual that it will leave everyone speechless
Here is a dish with asparagus so exquisite and unusual that it will leave everyone speechless

Asparagus is so delicious and delicate that almost always everyone likes it. And they go well with everything, from meats to fish, from eggs to cheeses.

White or green, they ennoble our table with their turreted shape and release a scent that is unrivaled. We are so used to enjoying them from appetizers to desserts, that we cannot even imagine them as protagonists of a dessert.

However, the result unearthed by the ProiezionidiBorsa Kitchen Experts is truly amazing. Here is a dish with asparagus so exquisite and unusual that it will leave everyone speechless.

The creme caramel born in Bassano

Bassano is the capital of white asparagus, the white giants with sweet and fragrant pulp. They can be enjoyed at the end of a meal, boiled and finely blended, mixed with mascarpone and decorated with wild strawberries. But it is also possible to make an unusual and exquisite creme caramel.

Cut them into wheels 200 grams, let’s put them to boil. The tips are cooked separately at a later time.

Blend 2 egg yolks with a whole egg, add a vanilla pod by opening it to let out the seeds, add 200 grams of fresh cream.

It’s time to mix the blended pulp of the asparagus into the mixture, let it cook and thicken. Then we prepare separately a caramel with water and two tablespoons of sugar. We add the asparagus tips sautéed in the butter first.

Here is a dish with asparagus so exquisite and unusual that it will leave everyone speechless

We place a tip of caramelized asparagus in the center of a pudding mold, pour a drop of caramel.

The molds are filled with the asparagus mixture and then put everything in the oven at 80 degrees for 45 minutes, covering the molds with aluminum foil. Let it rest in the fridge for at least two hours.

Let’s prepare a fruit salad of wild berries and Marostica cherries, season it with a spoonful of elderberry syrup, brown sugar, mint leaves or lemon balm. We overturn the molds on dessert plates, decorate with fruit.

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