Asparagus, cauliflower “mousseline ”, raw seaweed sauce
For 4 people:
2 bunches green aspargus
For the cooked sauce:
1/2 cauliflower
1 ½ tbsp white almond puree
The juice of ½ lemon
1/8 tsp Himalayan salt
½ cube of vegetable broth
5 saffron pistils
1 pinch of black pepper
¾ cup hot water
Raw sauce:
5 tbsp of sesame oil
3 tbsp of lemon juice
3 tbsp tamari
2 tbsp of rehydrated wakame flakes
Steam cauliflower for 20 minutes until tender and mix with the water, almond puree, salt , broth, lemon juice and saffron until smooth.
Finely chop the seaweed and assemble the raw sauce ingredients.
Cover the plate with cauliflower sauce, arrange the aspargus and add the raw sauce.
Decorate with fresh herbs or edible flowers.