Summary

Ingredients

• 200 g asparaus, reen
• 1 tablespoon cornstarch
• 150 ml milk
• 150 ml cream
• a bit salt
• 4 tablespoon sugar
• 6 egg yolks
• some pepper, whiter
• 1 tablespoon cane sugar, brown
• 1 onion (s)
• 1 tablespoon olive oil
• 1 teaspoon mustard seeds, brown
• 5 juniper berries
• 3 grains allspice
• 1 star anise
• 10 cinnamon blossoms
• 2 tablespoon vinegar, (raspberry vinegar)
• 1 tablespoon sugar, brown
• a bit salt
• 0.5 stick ½ (s) vanilla pod (s)
• 1 teaspoon galangal, ground
• 2 sticks licorice root
• 2 tablespoon barberries, dried
• some asparagus-heads
• 1 tablespoon olive oil

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Instructions

1. Clean the asparagus and cut off the woody ends and cut into pieces. Dissolve the starch in a little milk, mix with the rest of the milk and cream, season with salt and cook the asparagus in it until soft, mix very well and pass through a sieve.
2. Mix the egg yolks with the sugar, add the cooled asparagus mixture. Mix everything well and season with pepper and cane sugar. Let stand for 2-3 hours.
3. Put the mixture thinly (approx. 2-3 cm) in shallow bowls, let it set in a water bath at approx. 150-160 ° C for about 30-40 minutes. Chill in the refrigerator.
4. Before serving, sprinkle with a little brown sugar and caramelize with the bunsen burner.
5. Sauté the finely chopped onion in a little olive oil and lightly toast the mustard seeds, juniper berries, allspice, star anise and cinnamon blossoms. Deglaze with the raspberry vinegar. Season with sugar and salt, add the finely chopped vanilla, galangal powder and liquorice.
6. Let everything simmer gently for a few minutes. Take out the licorice. Add the barberries and let steep a little more.
7. Halve the asparagus heads and fry them in a little olive oil until crisp.
8. Serving:
9. Place 3 half asparagus heads on each bowl and put a tablespoon of jam in the middle.