Calico Dining Club
Asparagus new style by Cabillaud
- 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
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.