FRIED WHITE ASPARAGUS WITH WARM MAYONNAISE

Juan Pablo Felipe
2003

INGREDIENTS

Asparagus tempura:
6 white asparagus spears
200 gr flour 
400 gr water 
Parsley 
50 cl liquefied parsley
Warm mayonnaise:
150 gr cream 
200 gr olive oil
60 gr pasteurised egg
1 small tsp sherry vinegar
Romesco sauce
2 roast tomatoes
2 cloves garlic
30 gr pine nuts 
Ñoras (dried mushrooms)
Sherry vinegar 
Oil 
4 mint leaves

PREPARATION

Asparagus tempura
Mix the flour with the salt and chopped parsley. Mix with the water and liquefied parsley. Leave to stand 11⁄2 hours. Peel the asparagus, dip in the tempura and fry in deep olive oil. Mayonnaise: Bring the cream to the boil and season with salt. Add the olive oil, pasteurised egg and sherry vinegar. Mix and transfer to a siphon. Keep at 50ºC.

Romesco sauce
Roast a tomato and 2 cloves garlic. Place in the Thermomix together with the pine nuts, 1 tablespoonful of ñora purée, sherry vinegar, oil and 4 mint leaves. Blend not too finely.

TO SERVE

On the left of a large square plate, make a vertical line of romesco sauce and place the 6 fried asparagus spears in a horizontal line to the right. Siphon out the warm mayonnaise foam horizontally above the asparagus.