ASPARAGUS, EWES’ MILK ‘FAISSELLE’ CHEESE, MIXED VEGETABLES
INGREDIENTS (to serve 4)
This dish is a perfect example of the brief coming-together between fresh and ephemeral ingredients that I love
4 large green asparagus spears
12 wild asparagus spears
150 gr fresh ewes’ milk cheese
Peas, broad beans, spruce shoots, basil, quinoa leaves, purslane, black pepper, mint, rocket flowers, elderflowers, mustard …
Olive oil
Fleur de sel
Lemon juice
Preparation: 1 hour
To cook: 5 min.
To plate: 5 min.
PREPARATION
Liquidise the pea pods in a blender, season and set aside. Quickly griddle the asparagus with olive oil, covering the pan with baking paper to prevent the juices from evaporating. Heat the wild asparagus spears, broad beans and peas in olive oil (without letting it boil).
TO SERVE
Place the asparagus, vegetables and juice at the centre of a plate at room temperature. Add the fresh ewes’ milk cheese. Decorate with the flowers and green leaves, and sprinkle with olive oil, fleur de sel and lemon juice.