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White asparagus with cress foam
2026 August 10
Ingredients for 4 servings
- 500 g white asparagus, water
- 1 tsp raw cane sugar
- cress foam
- 2 heaped tbsp chickpea flour
- ¼ tsp turmeric
- 300 ml vegetable stock or water
- 1 tbsp crème fraîche
- salt
Preparation
Peel the asparagus. Pour two centimetres of water into a wide saucepan. Add the lemon juice, sugar and salt, and bring to the boil. Add the asparagus spears and cook, with the lid on, for 8–10 minutes until al dente, depending on their thickness.
Method for watercress foam
Gently heat the ghee. Slowly toast the chickpea flour in it until it gives off a delicate aroma. Add the spices and sugar and toast briefly once more. Pour in the stock or water. Stir vigorously with a whisk and bring to the boil. Reduce the heat and simmer for about ten minutes until it becomes a creamy sauce, stirring frequently. Cut the cress with scissors and add it to the sauce. Purée until smooth in a blender jug or using a hand blender.Stir in the crème fraîche and season with salt to taste. Reheat, but do not bring to the boil again.
Serving
Remove the asparagus spears from the stock and serve with cress foam.
