Ingredients

Preparation

1. Cut the tough stems of the white and green asparagus. Peel the white asparagus 3 cm below the bud. Rinse the green asparagus.
2. Depending on their size, steam the asparagus for 12 to 15 minutes.
3. Meanwhile, remove the rind from the goat cheese. In a bowl, crush the cheese with a fork, adding the cream, chives, dry white wine, a bit of salt, and pepper. Gently fold in the salmon roe.
4. Transfer the warm asparagus to plates.
5. Using two spoons, shape the cheese mixture into quenelles and place them on the asparagus. Serve immediately.

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Entry

Asparagus Duo with Goat Cheese and Salmon Roe

Name: Asparagus Duo with Goat Cheese and Salmon Roe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 400 g of white asparagus; 400 g of green asparagus; 150 g of goat cheese; 2 tablespoons of 35% cream; 2 tablespoons of chopped chives; 50 g of salmon roe; 2 tablespoons of dry white wine; Salt; Pepper

Preparation: 10 min

Cooking: 15 min

Servings: 4

This duo of white and green asparagus, accompanied by a rich goat cheese and salmon roe, is an elegant and flavorful dish. The preparation is not only a pleasure for the eyes but also a delight for the taste buds. Perfect for a refined starter during dinners or special occasions, this dish highlights the freshness of the asparagus.