Spring vegetable mosaic with wakame culi
Spring and summer come together in a refreshing, nutritious and healthy recipe. Discover the delicious result of an exquisite combination of vegetables, whose protagonist is asparagus, seasoned with citrus essence sauces.
3 green asparagus
2 white asparagus
100 ml umeboshi vinegar
20 g wakame
5 g radish sprouts
5 g alfalfa sprouts
2 g beetroot sprouts Watercress to taste
10 ml toasted sesame oil
5 g rice syrup Yuzu juice (or lemon juice)
To taste Sea salt
Prepare the radish pickles by mixing the vinegar with the syrup and the yuzu juice. Adjust the acidity with the rice syrup and set aside in a bowl. Wash and slice the radishes with a mandolin if possible, add the radishes to the mixture and leave to pickle for at least 30 min.
Prepare the wakame culi by letting the wakame rehydrate in water for 15 min. Then drain the water and blend in a Thermomix or equivalent with the toasted sesame oil. Adjust the taste and salt to your liking, and reserve in a pastry bag or a professional bottle.
Wash and slice the asparagus (save 1 asparagus for decoration). Season with sea salt and set aside.
Peel the reserved asparagus and place in ice water for 5 min.
Clean the sprouts and watercress and set aside.