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Asparagus, Parmesan Rice and Lemon Sabayon Sauce; Berry Foam
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Ingredients
- 500 - 700 g green asparagus
- 30 g Parmesan cheese, cut in pieces
- 1200 g water
-
1
vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade - 200 g basmati rice
Berry Foam
- 140 g caster sugar
- 500 g mixed red berries, frozen
-
10 - 30
g lime juice
or 10 - 30 g lemon juice - 1 egg white
Lemon Sabayon Sauce and Finalisation
- 100 g vegetable stock
- 4 egg yolks
- 1 tsp fine sea salt
- 1 pinch ground black pepper
- 15 g lemon juice, freshly squeezed
- 40 g extra virgin olive oil
- Nutrition
- per 1 portion
- Calories
- 2580 kJ / 616 kcal
- Protein
- 15 g
- Carbohydrates
- 83 g
- Fat
- 21 g
- Saturated fat
- 5 g
- Fiber
- 8.5 g
- Sodium
- 916 mg
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