For 6 people, you will need 12 white and 18 green stalks of asparagus. Take the bigger white ones, because when you add the crust, it is best to half the stalks and place the crust on the inside.
First peel the washed asparagus and chop of the ends of the green ones. Use a huge pot and bring it to a boil with salt, sugar and butter. Dump in the peel from the white asparagus, but discard the green pieces. Boil for 10 min, then fish out the peel, reheat the water and cook the white and green asparagus until al dente. Get it out to cool down a bit.
Dump all the white ones into the Hazelnut vinaigrette to soak a while. Let the green cool down and then wrap in Bresaola.
recipe for Hazelnut mayonnaise:
2 egg yolks
10 g mustard
100 g buerre noisette
10 ml hazelnut oil
salt, pepper, sugar
sherry vinegar
40 g Bresaola or other raw ha- halfed slices
1/2 lime
salt and pepper
80 g Bresaola or other raw ham
1 lime
salt and pepper
recipe for Hazelnut vinaigrette:
50 ml hazelnut oil
25 ml old balsamic vinegar
10 g roasted grinded hazelnuts
40 g Bresaola or other raw ham
salt and pepper
recipe for Hazelnut crust:
100 g softened butter
50 g roasted chopped hazelnuts
50 g breadcrumbs
nutmeg, salt and pepper
Get the crust mix together and store it in the freezer in small thin sheets, that makes it easier to handle later.
Asian Hoisin ribs:
3 tbsp Hoisin sauce
2 tbsp honey
1 tbsp soy
2 tbsp Sriracha
3 tbsp Bourbon Whiskey
1 tsp 5 spice seasoning
Cook the pork ribs for 30 min, cool them a bit and marinate with some of the Hoisin sauce, keep basting it with the sauce while on the bbq.
 |
| marinate the ribs |
make your own 5 spice seasoning:
1 cinnamon stalk, crush
2 1/2 star anise
1 heaped tsp fennel seeds
1 heaped tsp Sezchuan pepper
6 cloves
Put it in a blender and give it a good grind, is should not be to smooth, the mix tastes better, when a bit rough. Do not make to much and store it long, it looses the intense flavour, just make it, when needed.
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