More and more, vegetables are used in desserts. Let’s use Foodpairing® to make a dessert with Asparagus. The Foodpairing Inspiration Tool is the ideal tool to discover interesting links between ingredients and discover non-traditional combinations.
Find interesting pairings with Asparagus
Some combinations that you can find with the Foodpairing Inspiration Tool will be rare to you. Do not disregard these pairings as mere curiosa. For they often are the spark of innovative and challenging recipes!
It might be worth the after-hours experiment, afterall, all pairings that you can find with the Foodpairing Inspiration Tool are in accordance with the main principal of Foodpairing:
“Foods can be combined when they share major flavor components”
So no matter how peculiar the pairing might seem, they share major flavor components. But always keep in mind that Foodpairing is just a starting point in new recipe generation, knowledge of the art of gastronomy is needed to design a well-balanced yet challenging recipe. It is like a diamant: the skill of the master is needed to allow it to shine.
That being said, let’s make an Asparagus dessert!
When investigating the possible food combinations with Asparagus, one finds that asparagus pairs well with fruits such as Litchi and Raspberry. Let’s choose the Rasberry When browsing the pastry category, one finds a large host of cocoa pairings, let’s opt for dark chocolate.
Foodpairing Inspiration Tool
The addition of the raspberry to the recipe allows the combination of asparagus with rhubarb, lemon and lemon balm. No direct pairings can be observed between these ingredients and asparagus.
The raspberry forms a “flavour bridge” between the asparagus and the mentioned ingredients.
These ingredients – rhubarb, lemon balm and pepper mint – will bring freshness to the dish; each in their own way.
Asparagus – Raspberry – Dark Chocolate – Rhubarb
Preparations
Asparagus
- 4 asparagus AA
- lemon juice
- sugar syrup
- soft, fruity olive oil
Peel the asparagus. Slice it with a peeler in very thin ribbons. Add some lemon juice, sugar syrup and olive oil.
Rhubarb
- 3 raspberries
- 1 stalk rhubarb
- 2 dl sugar syrup 50%
Peel the rhubarb and cut the stalk into pieces. Add the sugar syrup and 3 raspberries. Bring to a boil. Cover with some tinfoil and put in a preheated oven (90°C). Cook al dente and allow to cool in the syrup.
Chocolate Sauce
- 40 g melted dark chocolate
- 20 g kaolin
Mix the molten chocolate with the kaolin
Assembly
- 16 raspberries
- dark chocolate
- lemon verbena
Arrange the asparagus on the plate. Putin the pieces of rhubarb, raspberries and bit of chocolate. Finish with some lemon verbena.
