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
  • 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.