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Recipes, Winter

White Asparagus with Salmon – Mutaro Balde

8 pieces White asparagus

6 pieces Green asparagus

250gr Green peas

100gr butter

120gr Smoked salmon

250gr French basil

50gr Olive oil

5gr Salt

2 pieces Garlic


For the dressing

50gr Olive oil

25gr Lemon juice

Pinch Salt

Pinch Black pepper


Peel the asparagus and cook in boiling water, with some salt. Remove and shock cool in heavily iced water. Repeat with the green peas, then puree the peas in a blender with the butter until very smooth. Slice the smoked salmon. To make the basil ice-cream, put the basil, olive oil, garlic into a Pacojet container, freeze and then the next day, pacotize. Serve.

The perfect wine:

Laurent Perrier’s Cuvee Alexandra Rosé 2004 pairs perfectly with Chef Mutaro Balde’s white asparagus with salmon. This elegant wine, a delicate pale pink salmon colour, has complex aromas with hints of red currant conserve and wild strawberries. It has great minerality with a berry finish.