Calico Jack | Calico Dining Club

Calico Dining Club

Asparagus new style by Cabillaud

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  • 8 white asparagus
  • 8 green asparagus
  • 1 pomegranate
  • 10 yellow cherry tomatoes
  • 1 burrata or mozzarella
  • 1 bunch of basil
  • 1 cucumber
  • 1 bunch of parsley
  • 1 lemon
  • salt & pepper
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Method of preparation:

  • Peel all the asparagus.

  • Bake the asparagus in a frying pan with a dash of oil until they are golden brown.

  • Cut the pomegranate in half and remove all the seeds by tapping the peel with a spoon.

  • Halve the cherry tomatoes and apply some salt and pepper.

  • Cut the burrata or mozzarella in 12 pieces and apply some pepper and salt as well.

  • Blend the basil, cucumber, parsley and add lemon juice, salt and pepper.

  • Sif the mixture.

Serving the dish:

  • Place the asparagus at the top of the plate, add the pomegranate and tomatoes on top.

  • The pieces of burrata or mozzarella go around the asparagus.

  • As the finishing touch, the green herb gazpacho is poured at the bottom of the plate.

bon appetit.

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