Peruvian White Asparagus, Flower Garden Salad, Seville Orange Gel And Truffle Crème Fraîche

The white asparagus has a bitter-nutty-earthy profile that makes it a chef’s favourite. Here, it’s wonderfully paired with citrusy orange gel and truffle-scented crème fraîche.


Serves 4

Prep time 1.5 hours

Cook time 20 minutes


8 Peruvian white asparagus, peeled

1 litre water

5g sea salt

50ml lemon juice

40g butter

» Snap the ends off the asparagus at their natural break and trim all asparagus to the same length.

» Place water, sea salt, lemon juice and butter in a shallow saucepan and bring to a simmer, then add the asparagus. Allow it to simmer over low heat for about 20 minutes until tender, then transfer asparagus onto a tray lined with food grade paper towel to drain the excess water. Set aside and keep warm.

Seville Orange Gel

250ml Seville orange juice

20g sugar

3g agar powder

» Place orange juice in a small saucepot and bring to a boil, then reduce heat.

» Add sugar and agar powder, and simmer for 3 minutes until the mixture thickens. Pour the mixture into a shallow tray, cool and store for 1 hour in the chiller until the mixture has set.

» Cut the set gel into smaller pieces and blend until smooth. Transfer the gel into a squeeze bottle and set aside.

Truffle Crème Fraîche

120g crème fraîche

5ml truffle oil

salt, to taste

» In a small bowl, whisk crème fraîche until smooth, then fold in the truffle oil. Season with salt.

Tomato Confit

150ml olive oil

4 baby tomatoes

» Pour olive oil in a small pot and let it simmer. Add the tomatoes and sauté for 30 seconds.

» Make a very thin slice on the skin of the tomato and peel the upper portion upwards. Set aside.


15ml olive oil

4 large morel mushrooms, trimmed

12 shiso cress

12 sprigs of fresh dill

marigold and edible flowers

» Heat olive oil in small sauté pan, add fresh morel mushrooms and sauté for 1 minute over medium high heat.

» Place 3 medium size dots of orange gel towards right side of the plate and 3 of crème fraîche towards the left side of the plate, leaving the center of the plate empty.

» Using a teaspoon, place the spoon in the center of the dots and pull the spoon towards you in a slightly  curved angle, creating a teardrop design. Repeat with the remaining three plates.

» Place two pieces of the warm poached white asparagus in the centre of each plate and garnish the asparagus with equal amounts of shiso cress, dill and edible flowers. Place the sautéed morel and vine-ripened tomato confit on each end opposite side of the asparagus and serve.

Chef Masterclass