ingredients

1 kg of white asparagus not too big
1 organic orange
1 organic lime
1 grapefruit
1 tbsp. to s. honey
2 tbsp. to s. wine vinegar
4 tbsp. to s. oil

Equipment

1 plate 1 knife
1 juicer
1 economical knife
1 small saucepan with lid
1 hand whip
1 steamer

Steps

Step 1

In advance: put alternately orange and lemon on the plate; peel them raw, remove the areas without the skin. Squeeze the grapefruit to obtain 12-15 cl of juice. Peel the asparagus.

2nd step

10 min before serving: boil honey and grapefruit juice. When half is evaporated, add vinegar, oil, salt little, pepper to the mill, whip to bind. Add the citrus quarters and their juices recovered on the plate, cover to keep warm.

Step 3

At the same time: cook the asparagus for 10 minutes in the steamer. Transfer them to a hollow dish or a verrine as in our photo, spread over citrus and sauce. Enjoy lukewarm.

tips

Asparagus.

Those bearing the Asparagus des Sables des Landes logo have a very straight and very white stem, a tight tip that holds well when cooked. Never stringy, they eat from tip to heel. They also carry the PGI (Protected Geographical Indication)? 25 kcal / 100 g, high in fiber: it's a slimming spring vegetable!

Rosé wine.

A young tursan (Landes controlled designation of origin) served at 12-13 ° C.