White asparagus with crispy egg, buttered asparagus broth and pistachios

Serves 10 as a starter

Asparagus cooked sous-vide

  • 11                  White asparagus
  • 1                    Lemongrass stalk
  • 4                    Sprigs lemon thyme
  • 10 g               White miso
  • 50 g               Butter Arla®
  • 20 g               Olive oil

Peel the asparagus thoroughly and keep the skin for the broth. Place the asparagus in a vacuum bag. Crush the lemongrass and add it along with the other ingredients to the vacuum bag. Bake for 30 minutes in a water bath (sous-vide) or steam oven at 70°C. Cut the bag open and cut the asparagus as instructed by the chef. Keep the liquid for the broth. If you do not have access to a sous-vide machine you can simmer the asparagus in a pan instead.


Buttered asparagus broth

  • –                     Skin from the aspargus
  • 1                    Asparagus
  • 2                    Lemongrass stalks
  • 500 g             Water
  • 50 g               White wine
  • 20 g               Rice vinegar
  • 25 g               Sugar
  • 10 g               Salt
  • ½                   Lemon
  • 20 g               White miso
  • 100 g             Butter Arla®

Roast the asparagus skin in an oven at 170°C until golden brown. Cut the asparagus into smaller pieces. Crush and chop the lemongrass. Fry the lemongrass and the asparagus in oil without any coloration. Add the remaining ingredients and the roasted asparagus skins. Simmer for 15 min and strain the broth. Incorporate the butter with a hand blender before serving. Season with salt.


Crispy egg

  • 10                  Small size eggs
  • 2                    Eggs
  • 100 ml           Flour
  • 100 ml           Panko

Boil the eggs for 6 minutes. Chill in cold water. Peel the eggs and bread them first in flour, then in egg and finally in panko. Keep in the fridge until just before serving. Deep fry the egg, plate up and serve.



  • 2                    White asparagus
  • 20 g               Pistachio nuts
  • ½ box            Red water cress
  • ¼ box            Pea shoots
  • 5 sprigs          Chervil

Slice the asparagus thinly using a mandoline. Roast the pistachios in the oven at 170°C and chop them roughly. Pluck the herbs and place them on wet paper.