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Cream of white asparagus with green bean and anchovy salad


  • 1 small tin of anchovies in olive oil
  • 2 large tins of white asparagus
  • 1 jar of white asparagus tips
  • 1 500-gram tin of green beans
  • 200 ml of single cream
  • 2 sheets of gelatine
  • Extra virgin olive oil
  • Salt


  • 01Firstly, blend the asparagus with some of its brine - approximately twice as much asparagus as liquid. Strain the puree and add a few sheets of gelatine previously moistened with water. Cool the cream before adding single cream and salt to taste.
  • 02Serve the cream and decorate the dish with a centre of runner beans, asparagus tips, finely chopped anchovies and the green beans. Add a little extra virgin olive oil and salt to this centre.
  • 03To flavour the cream, you can add some finely chopped chive.
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