Asparagus in white miso

Recipe for 10 people

Main course Dinner Evening


For 10 servings


30 white asparaguses

150 g Debic Traditional Butter

90 g white miso

Fried egg yolk

10 eggs

100 g flour

100 g panko

Cream of -19°C egg yolk

5 eggs


Celeriac fondant

1 celeriac

2 dl veal stock

soy sauce, mature

Cream of celeriac

300 g celeriac trimmings

300 ml Debic Culinaire Original

30 g white miso


Gherkin and green apple gel

2 Granny Smith apples

15 gherkins

4 g agar

Crispy parsley

30 leaves of flat-leaf parsley

10 ml olive oil



Peel the asparagus and vacuum pack with the butter and the white miso.

Vacuum cook at 85°C for 25 minutes.

Cool on ice-cold water and store in the refrigerator.

Peel the celeriac and cut into equal 3-cm slices.

Cut out circles using a round cutter.

To prepare the cream, cook what's left over of the celeriac after the cut-outs in the Debic Culinaire Original.

Drain and chop finely in the blender.

Season to taste with the miso.

To prepare the gel, put the apple, unpeeled, and the gherkin through the slow juicer to produce 4 dl of liquid.

Transfer to a small pan and add the agar.

Boil for 3 minutes and cool on ice-cold water.

Leave to set and chop finely in the blender.

Pour into a piping bag.

To prepare the cream of egg yolk, freeze the eggs completely.

Leave them to thaw in the refrigerator and separate the yolks from the whites.

Mix the yolks in the blender until smooth and season to taste with salt.

Pour into a piping bag.

To prepare the fried egg yolk, separate the yolks from the whites.

Freeze the yolks.

Sprinkle the frozen yolks with flower, egg white and panko.

Store in the freezer.

To prepare the crispy parsley, cover a flat plate with cling film.

Grease lightly with olive oil and lay on the parsley leaves flat.

Brush with olive oil. Dry in the microwave at full power for 1 minute.

Finishing touch

Cook the celeriac fondant in the stock and leave the stock to caramelise.

Season to taste with soy sauce.

Heat the cream of celeriac and spread on the plates.

Warm the asparagus and arrange on the cream.

Fry the egg yolks at 180degreesC.

Finish the dish with the gel, yolk cream and fresh truffle.