Bresc BV

Cocktail of potato salad, grey shrimps, Beemster garlic and asparagus foam



500 g asparagus
50 g Bresc Freshly chopped shallot
250 g whipping cream
200 g potatoes
200 g grey (Dutch) shrimps
75 g butter
75 g flour
50 g Dutch Garlic Beemster garlic puree
10 g furikake

Preparation method

Bring 1.5 l water to the boil. Drop the peeled asparagus in the water and cook for 5 minutes. Remove the asparagus from the water and add the peel to the water. Leave to infuse for one hour on a low light (do not allow to boil). Fry the shallot in the butter. Add the flour and keep stirring until the flour has cooked. Add the strained asparagus stock gradually and then bring to the boil. Chop the top half of the asparagus into small pieces and put aside to use as the garnish. Add the bottom half to the soup and continue to cook for 15 minutes. Puree the asparagus soup in a blender until it is smooth and season with the Beemster garlic puree and salt and pepper. Puree until the soup is lovely and smooth. 

Strain the mixture through a fine-holed strainer and fill the Kidde (whipping siphon). Aerate with 2 cartridges. Cut the potatoes into brunoise and blanch them. Mix the potatoes with the grey shrimps and asparagus. Season the salad with furikake and spoon into a glass or bowl. Garnish with the asparagus foam and top it off with cress.