White asparagus treated with precision, balance, and classical technique by Chef Über mich (@flemming.borgwardt).
This refined spring dish layers a silky white asparagus velouté with charred asparagus, vibrant chive oil, pickled shallots, and lemon mayonnaise toast finished with fresh herbs. The process begins by extracting maximum flavor from white asparagus peels to create a delicate stock before mounting the velouté with butter for a glossy, restaurant-level finish.
A strong example of how modern fine dining cuisine builds depth through restraint, texture, acidity, and careful technique.
Components:
• White Asparagus Velouté
• Charred White Asparagus
• Lemon Mayo Toast
• Pickled Asparagus & Shallots
• Chive Oil
Chef: @flemming.borgwardt
#WhiteAsparagus #FineDining #FrenchCuisine #CulinaryArts #ChefLife
