Asparagus Tips

Blanch the Asparagus

• Bring water and salt to a boil in a medium pot; fill a large bowl with ice water.
• Blanch the asparagus spears in the boiling water for 1½ minutes, then plunge into the ice water for 5 minutes to stop cooking.
• Cut the tips into 3 cm (1.2 in) sections at a 45-degree angle. Reserve, covered, in the fridge.

Malt Crumble

• Heat the oven to 180°C (350°F).
• Mix the malt powder, cheese, and poppy seeds in a bowl.
• Rub in the cold butter by hand until you have a fine crumble.
• Spread on a cookie sheet and bake until golden, about 3-4 minutes. Reserve in a sealed container.

Assemble and Serve

• Make sure your work surface and hands are completely dry.
• Lay edible film discs on the work surface or serving plate.
• Pipe a 3 cm strip of miso oil foam down the middle of each disc.
• Place a dry asparagus tip on the foam (blot dry or brush lightly with olive oil).
• Sprinkle the malt crumble over the foam and asparagus tip.
• Remove the green base of a rosemary flower and place it at one end of the foam strip.
• With a small offset spatula, lift both sides of the edible film into a U-shape and press gently against the foam so it stands upright.