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
Method
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.
Enjoy!
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
Anyone 4 Curry & Other Things 
Now that really does look and sound delicious 🙂
What a pretty salad, especially with the edible flowers!
I’ve never had white asparagus but will inquire this week at the Farmer’s Market
oh, if you can get it, do try. See tomorrows recipe – so simple but delicious!!!! Please do let me know what you think. Thanks
Due to STRIKE (see below) recipe hopefully will go out tonight now.
Any luck at the Market? Look at second recipe , which, due to STRIKE, hopefully will go out tonight.
Went to Farmer’s Market today and found some great fresh veggies as well as homemade breads, but no white asparagus. 😦 But am anxious to cook up dinner with all the fresh things I did get!
This looks just delicious – not only for the eyes!
Gorgeous-looking salad – I love asparagus 🙂
This looks really yummy, and I happen to like asparagus. My Mom sometimes just steams the asparagus, then she slices it, adds salad tomatoes, and, tada….. adds salty shrimp paste which we call bagoong. ( it’s an acquired taste)…. or she adds canned anchovies. Surprisingly, we were served this kind of salad in Monaco. ( with anchovies)
dont know ‘bagoong’ yet – like anchovies thou! Yes, I am use to this from Monaco, Nice etc. 🙂 Look at my second A. recipe after tonight.
Carina, I just returned from Bangkok where I had an amazing time! I didn’t stay here but at the Metropolitan and it was gorgeous 🙂
Welcome home! But, my friend, I am soooooo jeallous! Obviously 🙂 🙂 was this your first time in B?
We go there 1-2 times per year for past 10 years or so. Was off the air, strike by our local Service provider here, Internet (and TV) only came back yesterday and is still suffering from hic-ups. Want to post my 2nd Asparagus recipe by Chef Pierre tonight.
I couldn’t resist commenting. Very well written!