L1 recipe – Cooking with Jam: Asparagus Salad
Author: Maarten Simonis
Photography: Via Belgica
The Jam Brewery is hidden in the countryside of Riemst. In their kitchen they make local products and delicacies: jam, confit, chocolate spread, dressing, advocaat (egg liqueur), speculaas cookie mix, coffee liqueur and barbecue sauce. Everything is made in a traditional way, honest and without additives. This delicious asparagus salad is a real feast for the taste buds!
Ingredients for four people
– 10 thick white asparagus
– 1 head frisée lettuce
– 4 eggs
– 4 slices dried ham
– edible flowers
– 3 Edible flowers
– 1 tbsp sugar
– salt
Dressing
– 4 tbsp sunflower oil
– 1 tbsp white wine vinegar
– 2 tbsp elderflower jelly
– pepper
– salt
Mayonnaise
– 1 finely chopped cooked asparagus
– 3 tbsp mayonnaise
– 2 tbsp elderflower jelly
– chopped chives
– pepper
– salt
Preparation
Peel the asparagus. Cut off the ends and keep them. Put the peels and ends in a pot with water. Add salt, sugar, and the mace leaves. Bring to the boil, then let it simmer for 30 minutes. Strain and keep the stock. Put the asparagus in the stock and cook gently for 10 minutes. Leave them to cool in the liquid (best done the day before for more flavour).
Tip: Place a plate on the asparagus so they stay under the stock.
oil the eggs for 8 minutes. Cool under cold water, peel, and cut in half. Take the yellow heart and some green leaves from the frisée lettuce. Remove the thick white stems. Wash in cold water and dry well.
Mix the dressing ingredients in one bowl. Mix the mayonnaise ingredients in another. Keep cold.
To serve
Drain the asparagus on a clean cloth. Mix the lettuce with the dressing. Make a small tower of lettuce on each plate. Add the asparagus, ham, and eggs. Finish with edible flowers and a spoon of the mayonnaise. Serve at once.
Delicious with a fresh, dry white wine!
