Here's a chef Cyril Haberland's recipe for asparagus verrines and tartar cheese.
Ingredients for 4 persons:
- 1 jar of Tartare® Cranberry & Peppers 150g
- 20 asparagus green (about 12 cm long)
- 2 radish roses
- 50g of beans
- 50g of peas
- Chervil and chive
- 1 onion cuttlefish
- 4 slices of cereal bread
- Olive oil
- 1 clove of garlic
- 1 branch of thyme and rosemary
- 1 C. balsamic vinaigrette
Spring Verrine with Tartare® Cranberry & Peppers
Wash and peel the asparagus. Cook them in salted water for 2 minutes so that they stay crunchy, then immerse them in ice water to stop cooking and fix the chlorophyll. Drain them and cut some in length.
Cook the peas in boiling salted water for 1 to 2 minutes, so that they are crisp, and cool them immediately. Do the same with the beans and peel them. Finely chop radishes and spring onion. In a salad bowl, mix these vegetables with the vinaigrette, salt and pepper.
Place at the bottom of 4 verrines of Tartare® Cranberry & Peppers then arrange some asparagus (whole and cut) along the wall and add the mixture of vegetables and some herbs.
Color the slices of bread with cereals olive oil with thyme and rosemary, and rub with garlic, as an accompaniment to the verrines.
Tip: you can replace green asparagus with white asparagus and vary your vegetables & herbs according to your preferences and season.
Photo credit: Tartar®