Green asparagus tartar, nuts, chervil and "One Ultreïa" caviar

For four persons



  • 8 green asparagus
  • 20g of "One Ultreïa" caviar
  • 1 tomato
  • 4 hazelnuts
  • Extra virgin olive oil
  • Fleur de sel
  • Sherry Vinegar
  • 2 chervil sprigs



1. Peel the tomato and remove the seeds, diced it . Cut three 3cm asparagus heads. Then cut itlengthwise into 4 . Remove the leaves and peel the asparagus tails. Slice flinely 4 asparagus tails with a mandolin. Cut lenghwise the ramaining stems and heads into 4 and chop it into 4mm cubes. Do 8 hazelnuts chips with the mandolin. Crush with a knife the remaining hazelnuts. Keep 4 nice chervil sprigs and chop the rest.

2. In a bowl, combine the diced asparagus, the tomatoes, the chopped chervil, the crushed hazelnuts, fleur de seland olive oil. Season with a little sherry vinegar. On a cutting board, spread the asparagus slices, tight against each other, glaze them with olive oil and season with fleur de sel. Cut 4 pucks with a 3cm cookie cutter. On each plate, arrange the asparagus tartare with the same cookie cutter, press slightly. Add the tartar on each asparagus pucks. Put a fine layer of caviar on the top. Place 3 interlaced pieces of asparagus head on the top and finish with the 2 hazelnuts chips and the chervil.


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