10 summer starters: Asparagus with pomegranate juice with lime & dill

Serves 4 people

Ingredients:

– 8 asparagus
– 2 pomegranates
– 1 sheet of gelatin
– 2 oranges cut in Supreme
– 1 chopped hard-boiled egg
– 1 bunch of radishes
– 1 bunch dill
– 120 g of mayonnaise
– 30g gherkins
– 30g chopped capers
– 1 lime
– salt & pepper

Method:

1. Soak the gelatin in cold water.
2. Cut the pomegranates in two and squeeze to extract the juice.
3. Lightly heat the juice , add the gelatin and let Ladle in the plates. Put the plates in the fridge for 1 hour.

To prepare the lime & dill sauce:

1. Mix mayonnaise, pickles, capers, chopped dill, hard-boiled egg and grate the zest of one lime.
2. Adjust seasoning if necessary.

To prepare the asparagus:

1. Peel the asparagus with a peeler.
   
2. Cook whole in boiling salted water for 5 minutes.
3. Cool in ice water.

For the dressing:

1. Cut asparagus in length. Arrange them on the frozen pomegranate.
   
2. Add the chick sauce, oranges, pomegranate seeds, dill and radishes into thin slices.

Bon Appetit!

For more summer starters see:

Sautéed asparagus with Vanilla

Piquillos Asparagus

Cream of white asparagus, scallops and crispy speck petals

Tomato & Basil Asparagus Sand Pie

Asparagus with small sauces

Cucumber algae yoghurt

Sangria with cucumber

Potato salad

Asparagus with citrus