Recipe
White asparagus with chervil, tarragon mascarpone & fennel
4 servings
35 minutes
Ingredients
1 fennel
1/2 Lemon
2 tbsp Olive oil
1 pinch Salt
250g Mascarpone
1 tbsp Tarragon
1 tbsp Chervil
1/2 Lemon
1 pinch Salt
1 pinch Black pepper
500g White asparagus
1 pinch Salt
1 tsp Sugar
Do this
Trim off the tops and root of the fennel and cut it in half. Slice the fennel thinly. Drizzle over lemon juice, olive oil and salt and toss.
Whip the mascarpone until light and fluffy with an electric mixer. Chop the herbs and fold in. Add salt, pepper and lemon zest.
Rinse and peel the asparagus. Snap or cut off the bottom, woody part of the stalks, about 2-3 cm.
Bring water with salt and sugar to a boil. Add the asparagus and let simmer for 8-12 minutes. The asparagus is done when it has softened but still has a firm core.
Serve the asparagus topped with the tarragon mascarpone and fennel.
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