Chef at Home

A fake ingredient still has to go along with all the other natural ingredients on the plate. Pink and green asparagus are braised with a touch of butter, raw green asparagus finely sliced season with Murray salt, and of course the fake one, warmed on the plate.

Bringing all these components together is a white asparagus emulsion with white chocolate and white togarashi. The white chocolate, used with moderation, brings a sweetness and a creaminess that the asparagus doesn’t have naturally. 

The last touch is a salted white ganache flavored with olive as the sign of decadence. The moment you add the gold leaf on top the dish becomes instantly rich.

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