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Roasted white asparagus, hazelnut mousseline, absinthe and wild strawberries, by Mauro Colagreco

29 October 2009 by
Roasted white asparagus, hazelnut mousseline, absinthe and wild strawberries, by Mauro Colagreco

Mirazur's Michelin-starred chef Mauro Colagreco is making waves on the Côte d'Azur in France.

ROASTED WHITE ASPARAGUS, HAZELNUT MOUSSELINE, ABSINTHE AND WILD STRAWBERRIES

INGREDIENTS
(Serves four)

  • 120g sugar
  • 100ml Banyuls vinegar
  • 22 wild strawberries
  • 100g Piedmont hazelnuts, roasted
  • 200ml milk
  • 30g black sesame seeds
  • 30g hazelnuts
  • 5g fleur de sel
  • 200g unsalted butter
  • 5g star anise
  • 5g orange zest
  • 8 large white asparagus spears

To dress the plate

  • 12 small sprigs absinthe
  • 8 wild strawberries
  • 8 Piedmont hazelnuts, roasted
  • Strawberry flowers

METHOD

Heat the sugar in a saucepan until it turns to caramel and deglaze with the Banyuls vinegar.

Add 22 of the wild strawberries. Cook for 10 minutes, then strain and boil until the mixture reduces to a thick syrup.

Crush the 100g Piedmont hazelnuts and cook with the milk for 15 minutes. Blend to form a thick, smooth cream.

Make gomasio by roasting the black sesame seeds and 30g hazelnuts in a frying pan over a low heat, then finely chop them with a knife and add the fleur de sel.

In a sauté pan, melt the butter with the star anise and orange zest. Roast the asparagus spears over a low heat, letting them brown lightly.On a slate, draw stripes with the strawberry gastrique and a tear shape with the hazelnut cream.

Sprinkle the asparagus with the gomasio and place them in the centre of the plate. Arrange the absinthe leaves, wild strawberries, halved Piedmont hazelnuts and strawberry flowers around the slate.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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