Ingredients
- 150 g soya beans
- 1 white asparagus
- 1 green asparagus
- 3 tbsp coconut cream
- 1 tbsp pistachio nuts
- 2 pink radishes
- 5 mint leaves
- 4 dill sprigs
- 6 tarragon leaves
- 1 handful of watercress
- 2 tbsp olive oil
- 1 tbsp soy sauce
- Bertrand's spice salt
Instructions
1 Cut the raw asparagus into wedges, marinate in the spice salt and set aside for 15 minutes.
2. Roast the pistachios gently in a small pan without fat for 3 minutes.
3. Thinly slice the radishes with a mandolin.
4. Mix the soya beans with the coco- nut cream and a little spice salt.
5. Put the soya in the centre of the plate, arrange the asparagus around it, place the herbs (tarragon, mint, dill) on top, and add the radish slices and pistachios. Add a drizzle of olive oil. Season with four turns of freshly ground pepper and sprinkle with watercress.
Recipe : Atelier de Cuisine Bertrand
