4 white asparagus spears
1 bay leaf
10 ml. olive oil
Mint and ham dressing:
20 gr. ginger
200 ml. grapeseed oil
50 gr. ham
White asparagus spears: Trim the white asparagus spears and remove the tip with a sharp knife. Bring water to the boil and add the asparagus with a bay leaf, salt and olive oil. Cook for 10 min. Remove carefully and leave to cool. Chill.
Horse mackerel: Fillet the fish and remove any remaining bones with tweezers. Chill.
Mint and ham dressing: Peel the ginger and infuse in grapeseed oil at 50ºC. Leave to cool and strain through a fine chinois.
Finely chop the ham and mint. Add to the ginger-flavoured oil and set aside.
Arrange the asparagus spear on a dish and top with the very finely sliced mackerel. Add the dressing and serve.