Charlotte d'Asperges

The classic French dessert called Charlotte Russe is an elegant mold of
ladyfingers, filled with flavored cream and fruits. Nowadays a "Charlotte" referred more to a shape than a taste since you will find even salted version, with vegetables, meat, fish, cheese, etc...

CHARLOTTE ASPERGES

serving : 2

Ingrédients :

16 green asparagus tips + 2 (for plate)
100g de fresh cheese (Goat, ricotta, etc)

1 Tablespoon (TS) whipping cream
1 TS chive
1 TS aromatic fres herbs
Some charms (beans)
olive oil

Salt and pepper

Plunge 16 asparagus tips into a pan of well salted boiling water (adapt the number of asparaguses according to the size of your inox circles). After two minutes, release them and plunge them immediately into cold water and ice cubes to stop the heat (cooking) and to  to keep their beautiful green colour.
Drain them and reserve them.

Work the soft white cheese with a tablespoon of whipping cream to smooth and aerate it.

Slice thinly the chive, chisel herbs. Add to the soft white cheese with salt and pepper, olive oil and  mix.
Cut asparagus tips so that they have the height of the used circles + 1cm. Dice the remaining asparagus and add them to the soft white cheese.

Cut asparagus tips lengthwise, and arrange them all around the inside of the circle, left cut against the circle.

Fill up  the inside of the circle of soft white cheese in herbs. Keep refrigerated
Set the charlottes on plates, add charms onto the top of the cheese

Remove carefully the circle.

Drizzle some olive oil around and decorate the plate with 2 remaing raw asparagus (cut with mandoline) and some charms .

BON APPETIT !
Come and try more appetizer at our B&B - Jardin de Bacchus - Tavel - www.jardindebacchus.fr
Details of our cooking and wine stay at www.provence-escapade.fr