White asparagus of Bassano d.o.p. with meringue
9 Luppoli Belgian Blanche.
(for 4 people)
4 white asparagus of Bassano d.o.p.
1 dl of Breganze Torcolato d.o.c.
1 g of agar-agar
2 egg whites
Fresh herbs to taste
Blanch white asparagus of Bassano, cut into pieces of length up to 11-12 cm and divide each piece into two parts lengthwise. Whip the egg whites with salt until creating a soft foams and cook them in oven for 4 hours at 120° C. Prepare gelatin with agar agar and Breganze Torcolato doc and cut into 12x3 cm rectangles.
Lay down on a rectangle of gelatine a piece of white asparagus of Bassano d.o.p. and top with a meringue.
Decorate with fresh herbs.