Asparagus ice cream salad
Ingredients (serves 1)
- Green leaf mix
- ½ spring onion
- ½ carrot
- Black olive paste
- Sweet and sour vinegar
- Pepper
- Extra virgin olive oil
- For the asparagus ice cream:
- - 110 g preserved asparagus
- - 50 g liquid cream 35% fat
Method
- 1. For the asparagus ice cream, wash and drain the pre-served asparagus and dry with a piece of absorbent paper. Cut into two-centimetre-long slices and arrange stretched out on a tray. Freeze.
- 2. Once frozen, remove them from the freezer and place in a blender-suitable container, add the cream.
- 3. Blend using fast and short pulses until creamy. If blended excessively and for too long, the mixture could heat up and melt.
- 4. To make the vinaigrette for the salad, mix the black olive paste with a dash of olive oil and a few drops of vinegar. Reserve.
- 5. Wash the green leaves if necessary. Peel and grate the carrot.
- 6. Add part of the vinaigrette to the salad and mix.
- 7. Serve the salad topped with the asparagus ice cream, the rest of the vinaigrette, and a pinch of pepper.
