White asparagus tagliatelle

With candied asparagus tips in beurre noisette, soft-cooked pork belly, parsley emulsion and caviar.



For 10 servings

White asparagus tagliatelle

30 asparagus spears

500 ml Debic Culinaire Original

100 ml asparagus broth

1 g xanthan gum

5 g salt

Candied asparagus tips

30 asparagus tips

500 g butter

10 g salt

Soft-cooked pork belly

500 g pork belly

80 g pickling salt

1 l water

Parsley emulsion

150 g flat leaf parsley

10 g egg whites

1 g xanthan gum

100 ml Cutrera Primo olive oil

5 g salt


20 g caviar

30 g micro parsley


White asparagus tagliatelle

Peel the asparagus, save the asparagus tips and slice paper-thin into tagliatelle using the mandoline.

Prepare an asparagus broth using the peels and the more woody parts.

Boil together with the Debic Culinaire Original and salt to make a sauce.

Thicken the sauce with the xanthan gum and pass through a fine sieve.

Candied asparagus tips

Heat the butter to make a beurre noisette.

Pass through a fine sieve and add salt and asparagus tips.

Cook for 40 minutes at 90°C and allow to cool in the butter.

Soft-cooked pork belly

Dissolve the pickling salt in the water and pickle the pork belly for 12 hours.

Rinse under cold, flowing water.

Pat dry thoroughly and seal in a vacuum bag.

Cook sous-vide style for 48 hours at 67°C.

Parsley emulsion

Blanch the flat parsley in salted water. Squeeze as much moisture from the parsley as possible.

Mix the parsley together with the other ingredients using a blender.

Transfer the emulsion to a squeeze bottle.


Dress the emulsion on the plate.

Cook the asparagus tagliatelle in the cream sauce and dress on the plate.

Cut belly pork in brunoise and heat in a bit of poultry bouillon.

Now heat the tips in the Debic Butter Constant and dress on the tagliatelle.

Finishing touch

Garnish with caviar and micro parsley.