Green asparagus & pie tee dish

Today I'll be showing you how to make a pie tee. We're then filling it with a green asparagus salad and serving it with a white onion cream and a fennel and green apple broth.

The pie tee

300 grams	onion or vegetable broth
50 grams	flour
50 grams	rice flour
25 grams	corn flour
1	egg
3 grams	salt

First mix the onion or vegetable broth with the flour, the rice flour, the corn flour, the egg and the salt. Now blend this till it’s a smooth batter. You can also do this in a blender. After that heat up some frying oil till it’s 170 degrees Celsius and also put in your pie tee stamp to heat it up. Then take the stamp and gently press it in the batter. Now transfer it into the hot oil and fry it for 30 seconds. Then the pie tee should let go from the stamp. Deep fry it till golden and then repeat this process with the remaining batter. Keep them dry and covered for later.

The onion cream

4 big	white sweet onions
4 grams	salt
100 grams	cream
200 grams	vegetable broth
	Xanthan powder

Take the onions and clean them. Then chop them. Now heat up a big frying pan on a low heat, add a splash of oil and glaze the onion on the lowest heat possible. Add the salt for seasoning. The glazing can really take a while, just make sure not to color it. Once it’s completely soft add the cream and the vegetable broth. Reduce this till almost all the liquid has vaporized. Then transfer it into a blender and blend it into a smooth cream. Once it’s smooth add a knife tip of Xanthan powder and blend it for another minute. Then transfer it into a piping bottle and keep it in your fridge for later.

The fennel and apple broth

200 grams	fennel
2	granny smiths
40 grams	sushi vinegar
5 grams	salt
40 grams	spring onion
30 grams	ginger syrup
5 grams	parsley

First chop the fennel. Now cut the granny smiths off the core and chop 250 grams. Transfer both into a blender together with the sushi vinegar, the salt, the spring onion, the ginger syrup and the parsley. Blend this till smooth. Once it’s smooth let it drain on a sieve that’s lined with a kitchen paper. Do this in your fridge for at least 3 hours. After that add a touch of xanthan powder to bind the broth a bit. This will make the broth a lot tastier. Then keep it in your fridge for later.

The asparagus salad

Chop a couple of green asparaguses in 3. The bottoms you can keep for making a broth or stock. Now take the middle part and clean it with a small knife. After that cut it in thin slices on a mandolin, be careful because a mandolin is very sharp. Then season some boiling water with salt and blanch your asparagus slices for around 20 seconds. Cool them down in ice water. Now dry them on a kitchen paper and then lay a piece of foil on your worktop. Put the asparagus slices slightly overlapping on the foil. Once that’s done let it freeze for a couple of hours and then cut it to the desired size with a round cutter. Keep it in your freezer for later. Then the salad, first blanch your asparagus tips for 2 minutes. Now cool them down in ice water. Meanwhile separate the layers of half a fennel and chop it in julienne. Then cut it in brunoise. After that blanch it in the boiling water for around 2 minutes. Once cooked cool it down as well. Then take the asparagus tips and cut them into brunoise as well. Add it to the blanched fennel and then season with some lime zest, salt, and the onion cream. Mix this well.

How to finish the dish

First place a cutter on the plate and pipe a circle with the cream in the middle. Then remove the cutter. Now fill the outside with the broth. The onion cream will serve as a barrier and prevent the pie tee from becoming soaky. Then take the pie tee and fill it all the way with the salad. Place the green asparagus disc on top and season it with some lime zest and flaky salt. Then pipe some onion cream on top and decorate it with lungwort flowers and fennel cress. Now place the pie tee in the middle of the plate and it’s ready to be served.