Fermented asparagus flan with an asparagus an pea salad

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Ferment asparagus:

1000 g asparagus
10 g salt

Asparagus flan:

500 g cold water
12 g metil
175 g fermented white asparagus
50 g fermented asparagus juice
50 g butter

Asparagus and pea salad:

30 g peas, blanched
60 g white fermented asparagus heads
60 g green asparagus heads

Buttermilk dressing:

150 g buttermilk
100 g fermented asparagus broth
1.5 g salt 1 g sugar
0.25 g xanthan gum
17 g wild garlic oil

Recipe preparation

Ferment the asparagus:

(1) Vacuum-seal the asparagus with the salt and allow to ferment at room temperature for 4 days.
(2) Keep the fermentation juice and blanch the asparagus briefly and cool down quickly.

Asparagus Flan:

(1) For the metile mixture, the day before, mix the cold water and metile powder and let it swell overnight. The next day, weigh out 48g of the metile mixture and pour into a pacotizing® beaker with the remaining ingredients.
(2) Close the lid, label and freeze at −20 °C for at least 24 hours. 
(3) When needed pacotize® twice with overpressure and fill 30g each into bowls and steam in steamer at 85°C steam for 10 minutes.

Pea and Asparagus Salad: 

(1) Mix the buttermilk with the asparagus stock, salt, sugar and xanthan gum and add and stir in the wild garlic oil just before serving. 
(2) Arrange the peas, white and green asparagus on the flan and pour some of the buttermilk sauce over it.