Cold asparagus soup, bitter orange espuma

Savoury recipe
Traiteurs de France

Traiteurs de France

Association de Traiteurs
For 20 years, Les Traiteurs de France (French Caterers’ Association) reunites the best French independent caterers. With 36 members, this network is a leader in culinary innovation, in the art of hos...
  1. Asparagus soup


    • Lemon (juice) - 1
    • Maizena® - 5g
    • Salt and pepper
    • Baby aspargus - 1
    • Olive oil - 5cl

    Heat the asparagus puree, bind it with the corn starch and then add lemon juice when cold and adjust the seasoning with salt & pepper.
    Using a mandolin, slice the mini asparagus then season with salt & pepper, lemon juice and olive oil.

  2. Bitter orange espuma


    • Gelatine (sheet) - 3

    Fill a siphon with the orange and bitter orange puree mixture and gelatine sheets, using two siphon cartridges to form an espuma ball.

  3. Curry spaghetti


    • Melted butter - 60g
    • Flour - 60g
    • Egg white - 60g
    • Curry - 1g
    • Salt and pepper
  4. Presentation

    In the bottom of a shot glass, add 100g of cold asparagus soup, the espuma ball on top surrounded by asparagus tagliatelle.
    Decorate with curry spaghetti piped out and baked in the oven at 180 ° C for 5 minutes.

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