White and Green Asparagus with Brown Butter Espuma – a Creative Vegetarian Starter for Spring

Asparagus season is a celebration of fresh flavor and creative cooking. In this vibrant starter, tender white asparagus meets crisp green asparagus in a dish full of contrasts and harmony. A silky brown butter espuma made with celery adds depth and elegance. Topped with a crispy egg yolk and a refreshing raw asparagus salad, this vegetarian dish is made to impress – ideal for flexitarians and anyone who loves seasonal vegetables.

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Ingredients for white and green asparagus with brown butter espuma

(serves 2)

For the asparagus

• 200 g white asparagus

• 200 g green asparagus

• 100 ml asparagus stock

• 1 tablespoon butter

• Salt

For the brown butter espuma

• 500 g celery root

• 3 eggs

• 100 ml grapeseed oil

• 160 g brown butter

• Some asparagus stock

• Salt and pepper

For the asparagus salad

• 2 stalks raw green asparagus

• 1 tablespoon lemon juice

• 2 tablespoons olive oil

• Salt and pepper

  
  

Additionally

• 2 egg yolks

• Breadcrumbs for coating

• Oil for deep-frying

Preparation for white and green asparagus with brown butter espuma

1. Start by preparing the celery. Peel and dice the celery root, then cook it in a saucepan with some asparagus stock, salt and pepper until tender. Once the celery is soft, blend it with the brown butter into a smooth purée. Mix in the grapeseed oil, then add the eggs and blend again until creamy. Pour the mixture into an iSi siphon, charge with two gas cartridges, and keep warm.

   
   

2. Wash the green asparagus, trim the ends and blanch the stalks in boiling salted water for about one minute. Immediately cool them in ice water to preserve the bright green color.

   
   

3. Peel the white asparagus and remove the woody ends. Gently sauté the stalks in a pan with butter, then add asparagus stock and braise on low heat until just tender.

4. To prepare the egg yolks, carefully place each yolk directly into breadcrumbs and chill briefly. Then gently coat the yolks all over in breadcrumbs. Deep-fry in hot oil until golden and crispy on the outside while still soft inside.

   
   

5. For the salad, shave the raw green asparagus into long ribbons using a mandoline. Marinate the ribbons in a bowl with lemon juice, olive oil, salt and pepper.

   
   

6. For plating, start by arranging the white and green asparagus on the plate. Next, add a generous swirl of the warm brown butter espuma. Place the crispy egg yolk in the center, and finally top with the fresh asparagus salad.

   
   

Resumé

This creative vegetarian starter highlights the many sides of asparagus – sautéed, raw and airy as espuma. Combined with a rich celery base and a golden yolk, this dish brings texture and flavor together in perfect harmony. A true springtime favorite for anyone who loves refined, seasonal cooking.

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