Cappuccino of asparagus and wild garlic

Name: Cappuccino of asparagus and wild garlic
Ingredients: 1 l Stock; 200 g peels and trimmings of cooked asparagus; 3 Cream; 6 asparagus bouillon; Fresh eggs; Rice papers for frying; 30 g wild garlic tapenade; Algae powder; Olive oil; Salt; Gelespessa; pieces of cooked asparagus

Cappuccino of asparagus and wild garlic with a cracker with egg yolk cream.

Ingredients

1lStock

200gpeels and trimmings of cooked asparagus

3Cream

6asparagus bouillon

30gwild garlic tapenade

Rice papers for frying

Algae powder

Fresh eggs

Olive oil

Salt

Gelespessa

pieces of cooked asparagus

Preparation

Gently infuse the stock with the asparagus (about 1 hour).
Remove the peels, but leave the ends in.

Mix the asparagus stock with the cream and wild garlic tapenade.
Blend everything until smooth.
Heat for serving and froth with the immersion blender.

Fry a rice paper in oil at 180°C.
Dust with seaweed powder.

Separate the eggs.
Place the yolks in a vacuum bag with a little olive oil.
Place in a water bath at 64ÀöC for 1.5 hours.
Blend in the food processor with salt to taste until smooth. Too thin? Thicken with gelespessa until the cream is pipeable.
Pipe the cream onto the cracker for serving.
Garnish with a few pieces of cooked asparagus.