A savory charlotte to highlight delicious green asparagus enhanced by my favorite forest condiment, which is wild garlic, as it is in full season.
Blanch the asparagus. Then transfer them to cold water to stop the cooking. Cut them to the height of your cookie cutter. (8cm of)
Cut the salmon into small cubes and chop the wild garlic. Mix the salmon and chopped wild garlic, then add some of the asparagus slices and the wasabi. Arrange the asparagus tips in a circle in the ring mold. Place some asparagus slices at the bottom. Cover with the cheese and salmon mixture using a piping bag, but you can use a simple spoon as well.
Decorate the top with salmon, wild garlic, and some cherry tomatoes. Refrigerate.
To finish
0 servings
2
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