Asparagus crisps
Carefully spread the asparagus coulis thinly, the result will look spectacular! Vary by adding different spices to the asparagus coulis. Creation by Erik van Loo, restaurant Parkheuvel**, Rotterdam, the Netherlands. Makes 200g.
🍽️ Makes 200
Ingredients
| 200 ml | asparagus coulis |
| 4 g | agar agar |
Instructions
- Heat the coulis with the agar agar. Continue boiling for another 2 minutes, and then leave to cool down completely.
- Spread out the mixture onto greaseproof paper, making sure it is thin and evenly distributed.
- Dry in a drying cabinet at 70°C for 18 hours.
Serving suggestions:
- Can be served in combination with soft asparagus textures.
- As a snack or as a basic ingredient for an amuse-bouche.
- Use in a composition with components of sole, potato, and citrus fruit.