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Ingredients of Sig's white asparagus with two sauces:

1. Make ready 400 grams for canned white asparagus
2. You need 125 ml for olive oil
3. Take 3 tbsp for fresh lemon juice or white wine vinegar
4. Require 1 pinch for salt and freshly ground black pepper
5. Make ready 2 of ripe tomatoes,skinned and seeded
6. Get 1 tbsp chopped Spanish onion
7. Get 1 pinch - chilli or cayenne pepper
8. Prepare 2 tsp for chopped fresh parsley

The best results for blanching asparagus will be achieved by boiling. (Some foods can be blanched by steaming but this is not recommended for asparagus). Prepare a large pan of water to cook pasta. Boil the water and cook the pasta two minutes less than the package directions. white bourrache flowers, to garnish. To prepare asparagus, place on a board.

Sig's white asparagus with two sauces how to cook:

1. Drain asparagus well and put into dish.For the vinaigrette, mix oil lemob juice or vinegar and salt and pepper in a small jug.For the tomato salsa chop tomato into small pieces,mix in chopped onions and parsley and season with a little salt,the chilli or cayenne pepper. Arrange on plate with the two sauces.

Peel to remove all green skin. Test the ends of each spear by bending gently Place asparagus on a plate and spoon over mousseline sauce. Garnish with flowers, extra fresh vervaine and extra confit orange as garnish. White asparagus has an earthier, nuttier flavour than the more usual green, from Good Food Magazine. Trim the asparagus, then peel the stems with a potato peeler.

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