Last weekend I invited you, my dear blogging friends, onto an imaginary flight to Bangkok to join our table at “The Verandah”, the elegant restaurant overlooking the mighty Chao Phraya River at our favourite hotel, the Mandarin Oriental Bangkok.
This is the domain of Chef Pierre (Rimoneau ) who, as part of “The Verandah’s” Asparagus Fest, has graciously parted with two of his most delicious Asparagus recipes, especially created and prepared in order to showcase the delicious flavour of the wonderfully white asparagus and the organically grown green asparagus and using ingredients from the Royal Projects.
In fact I am off tomorrow “Asparagus hunting” in our new hypermarket. It will not be the wonderfully thick white kind of variety which was very much part of my German seasonal feast, when I still lived in the country of my birth, but just the very thin green variety which I got to like later in England – better than nothing at all, I say. Don’t you agree?
Asparagus Salad with waxy boiled quail eggs
80 g Asparagus, green import
90 g Asparagus, white import
120 g Asparagus, local (wherever you are)
30 g mixed salad
20 g sundried tomatoes
10 g parmesan shaving
65 g boiled quail egg
1 g edible flower
25 g lime and olive oil dressing
½ g chervil
Peel and boil the asparagus: 3-4 min for the green one’s and 8-10 min for the white one’s, according to their size. Test.
Pick and clean salad, dry and mix together.
Boil the quail eggs, 3 min. Cool them down and peel them.
Prepare an olive lime juice dressing with salt and pepper.
Set the salad in the plate, add the asparagus cut in length, the sundried tomato cut in strips, and add a flower on top.
Add some parmesan shaving and at the last minute cut the quail eggs and place them on top of the salad, the yolk should be running into the salad.
Serve right away – with the dressing separately.
So, for whatever your personal taste buds crave, I suggest you try both – and why not!? I am sure you will not be disappointed. Second recipe will follow in a couple of days.
I hope you all enjoyed your treat and of course I will pass on your comments together with my personal thanks to Chef Pierre and to Executive Chef Stefan for their kind help and support.
See you again soon, Carina