Asparagus, coconut and black mustard | Anthony Genovese

Every spring, Chef Genovese seeks the enhancement of at least one dish on the Menu that is vegetarian and/or vegan in origin and that maximally expresses the value of a product that follows seasonality and freshness, such as both white and green asparagus. In this case, however, the key was the monochrome dictated by the white color given naturally by white asparagus, coconut and garlic.

Ingredients for 3 people

For the fresh coconut slices

• 1/4 fresh coconut, consider one slice each

Procedure

Slice fresh coconut slices thinly using a slicer and keep in coconut water.

For the garlic cream

• 1 head of garlic
• 500 g clarified butter

Procedure

Cook poached garlic in clarified butter, maintaining a temperature of 85 to 90°C for at least one and a half hours. Drain, peel the garlic and pass it through a fine sieve. Once the puree is obtained, lay it on the plate.

For the sorrel rumex

• 6 leaves, 2 leaves per person

Procedure

Rinse the sorrel leaves and keep in moistened paper.

For the black mustard

• 50 g mustard
• 110 ml water
• 35 g sugar
• 4 g salt
• 10 g charcoal

Procedure

Cook the black mustard in a saucepan with all the ingredients.

Dish composition

Arrange the white asparagus cut into 3 pieces staggeredly on the plate, lay the green asparagus and fresh coconut slices on top. Using a paddle, lay the garlic cream on the plate with the toasted coconut powder on it. Top with coconut milk infusion, finish the dish with black mustard and rumex sorrel leaves.

Photo credits @aromicreative