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Asparagus, Parmesan Rice and Lemon Sabayon Sauce; Berry Foam
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Asparagus, Parmesan Rice and Lemon Sabayon Sauce; Berry Foam

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Ingredients

  • 500 - 700 g green asparagus
  • 30 g Parmesan cheese, cut in pieces
  • 1200 g water
  • 1 vegetable stock cube (for 0.5 l), crumbled
    or 1 heaped tsp vegetable stock paste, homemade
  • 200 g basmati rice

Berry Foam

  • 140 g caster sugar
  • 500 g frozen mixed berries
  • 10 - 30 g lime juice
    or lemon juice
  • 1 egg white, from medium egg

Lemon Sabayon Sauce and Finalisation

  • 100 g liquid vegetable stock
  • 4 egg yolks, from medium eggs
  • 1 tsp fine sea salt
  • 1 pinch ground black pepper
  • 15 g freshly squeezed lemon juice
  • 40 g extra virgin olive oil

Nutrition
per 1 portion
Calories
2580 kJ / 616 kcal
Protein
15 g
Carbohydrates
83 g
Fat
21 g
Saturated Fat
5 g
Fibre
8.5 g
Sodium
916 mg

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