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Green Asparagus

Bursting with chlorophyll thanks to its growth in the sun, green asparagus has a vegetal, almost herbaceous profile. The thermodynamics of its cooking are critical: rapid blanching in heavily salted, rolling boiling water, followed by a brutal thermal shock in ice water. This scientific method deactivates the enzyme responsible for browning and permanently sets its vibrant green color and crunchy texture. The tips, being more tender, benefit from being served raw in fine shavings.

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4.7

Kamado Grill

Starters • Japan

Kamado-Grilled Green Asparagus, White Miso Umami Sabayon

A flash cook at very high temperature on the Kamado's cast-iron grates to trigger instant caramelization while preserving the asparagus's cellular crunch. The dish is cloaked in a warm, dense, and deeply umami sabayon, achieved through the incorporation of fermented white miso paste.

10 min | Vegetarian