Sunday, 14 May 2017

White Asparagus with Rhubarb sauce

Served with butter browned leek and three different kinds of marinated salmon.

That sounds as if I have gone crazy - but no, it actually works well together.
Some say: what grows together - goes together. In the same time of year, the asparagus and rhubarb season starts and it is a tasty combination.
You have to make sure that the rhubarb is cooked in a sweet syrup to counteract the sourness and that goes well with the slight bitter taste of the asparagus.
Leek and salmon are a great pairing and they are a good company to the dish.

300 g white asparagus
1 stalk of rhubarb
200 ml apple juice
1 1/2 tbsp dark muscovado sugar
4 szechuan peppercorns
2 tbsp butter
1 tbsp sugar
1 tsp salt
150 g smoked or marinated salmon
1 leek
1 tsp cornstarch
1/2 red pepper berries

Take a small pot and heat up the apple juice with the muscovado sugar and the szechuan pepper.
Peel the rhubarb and cut it into 1/2 inch pieces, cook in the liquid until soft and no longer sour.
Scoop out and reduce the liquid. Dissolve cornstarch in a little water and pour it into the liquid to thicken it. set aside.
In a bigger pot just fill in enough water to reach a third of the pot, add 1 tbsp of butter, salt and sugar.

Peel the white asparagus and cut off the bottom. Cook until al dente. Scoop out and keep the asparagus water for a soup or drink it warm - very healthy.
Cut off the bottom of the leek and cut the white into 3 or 4 pieces, brown the rest of the butter in a small pan, season the leek and give it a good cook in the butter until soft.
Get everything together with the smoked or marinated salmon, sprinkle with red pepper berries.

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