Jacques Reymond OAM spring salad of asparagus

We are delighted to have globally recognised Michelin Star Chef Jaques Reymond OAM sharing recipes with exalte.

This recipe feeds 4 people and is a refreshing, different, light and healthy spring salad, with a wonderful textural composition.

Ingredients: 
For the mushrooms barigoule 
1 punnet of small king brown mushrooms*
1 shallot slice
2 small garlic cloves crushed
2 sprigs of lemon thyme or wild thyme
6 coriander seeds
2 fresh bay leaves
50mls olive oil
2tbsp white wine

Others ingredients
6 long shavings of parmesan cheese
1 tbsp of hazelnuts roasted , peeled , and lightly crushed
6 or 8 large asparagus spears depending on appetite
70g of buffalo ricotta cheese or fresh goat cheese
Sprigs of chervil or parsley
Juices of half a lemon
2 tsp of seed mustard
1 tbsp of white balsamic vinegar
1tbsp of good hazelnut oil

Method:

To make the mushroom barigoule:

Slice the mushrooms finely length wise. In a pan or pot heat up the olive oil with garlic, shallot, thyme, bay leaf, and fragrant for 1 minute . Add mushrooms, and season with salt and pepper and cook gently for 4 minutes stirring occasionally. Add the white wine and cook for another 5 minutes at simmering point. Remove from the heat and reserve in the cooking juices.

Make the dressing (or vinaigrette):

In a mixing bowl place the mustard, lemon juice, balsamic vinegar and mix well. Add progressively the hazelnut oil and then some cooking juices of the mushrooms till a very light consistency quite runny not thick. Set aside.

Finish the salad:

Cook al dente the asparagus in lightly salted water ( the steamer takes too long and we loose nutritional elements).
Place asparagus on each service plate, arrange mushrooms on top , scatter the hazelnuts and shaved pieces of cheese. Dress generously with the dressing and garnish with the fresh herbs.
 

Note:  Serve with the asparagus still warm and all other elements at room temperature, it will extract all the different flavours and texture of the dish.

*You can substitute small king brown mushrooms for button mushrooms but the textures will be different.