Lunette with 4 cheeses on asparagus cream with parmesan crisps and a dusting of licorice with orange peel
x4
Ingredients for 4 people
32 Lunette with 4 cheeses
200 g green asparagus
50 g extra virgin olive oil
Salt to taste
Pepper to taste
2 shallots
FOR THE CRISPS
50 g Parmesan cheese
Purple (or green) asparagus tips to taste
10 ml extra virgin olive oil
Salt to taste
Pepper to taste
Grated orange peel
Licorice powder
Procedure
Grate the Parmesan cheese and heat a non-stick pan. Using a teaspoon, pour the desired amount to make the cheese wafer. Allow the cheese to melt and before it burns, remove it from the pan and shape it as desired. Let cool and store until needed.
FOR THE GARNISHES
Use a small grater to make orange zest and place it in a suitable container. Steam the asparagus tips until al dente. Season with oil, salt, and black pepper, and set aside until needed.
FOR THE ASPARAGUS CREAM
Julienne the shallots and sauté them in a saucepan with a drizzle of extra virgin olive oil. When nearly golden, add the roughly chopped asparagus, continue to sauté for another couple of minutes, then cover with water and boil until the asparagus is tender. Blend to achieve a cream and pass through a fine sieve to get a smooth texture.
FOR PLATING
Heat the asparagus cream in a double boiler or microwave covered with plastic wrap. Spoon the cream onto one side of the plate and use a brush to spread it to the opposite side. Place the Lunette with 4 cheeses in three different spots on the plate in groups of three. Top each Lunette with a Parmesan crisp, asparagus cream, and purple asparagus tips. Dust with licorice powder and orange peel.
Chef Roberto de Santis, advanced training chef, – fic.
