Cream
2 cups of asparagus leaves
2 cups of fiddlehead ferns
1 1/2 cup of milk
1 cup of vegetable broth
1/2 cup of creamy ricotta cheese
2 tablespoons of olive oil
2 chopped onions
Puree of sweet potato
1 tablespoon of salt
500 grams of sweet potato
2 liters of water
To accompany
2 tablespoons of salmon roe
4 oysters
To decorate
Fennel leaves or sweet cicely
Cream
2 cups of asparagus leaves
2 cups of fiddlehead ferns
1 1/2 cup of milk
1 cup of vegetable broth
1/2 cup of creamy ricotta cheese
2 tablespoons of olive oil
2 chopped onions
Puree of sweet potato
1 tablespoon of salt
500 grams of sweet potato
2 liters of water
To accompany
2 tablespoons of salmon roe
4 oysters
To decorate
Fennel leaves or sweet cicely
Creamy Asparagus Puree
1
In a small pan, sauté the onion in olive oil until it's translucent. Reserve
2
In a medium pan, heat the milk over medium heat
Add the ricotta cheese and vegetable broth
Let it simmer
Transfer to a blender and add the cooked asparagus, fiddlehead ferns, and onions
Blend until smooth
Passe through a fine-mesh sieve and reserve
Puree of Sweet Potato
1
Peel and chop the sweet potato into small pieces
Cook in water with 1 tablespoon of salt for 40 minutes or until tender
Mash the cooked sweet potato in a processor until smooth. Reserve
Assemble
Heat the creamy asparagus puree and distribute it among individual plates
Place a spoonful of warm sweet potato puree over the creamy asparagus puree
Top with an oyster and a salmon roe.
