Green orchard asparagus gratin with Torta del Casar, tomato vinaigrette and trout roe

Ingredients

  • 400 g green orchard asparagus
  • 200 g Torta del Casar
  • 100 ml extra virgin olive oil
  • 150 g salad tomatoes
  • 20 g trout roe
  • 1 g oregano
  • 1 g salt flakes
  • 10 ml sherry vinegar
  • 1 g sodium bicarbonate

Author: Restaurante Tapería de Yuste- Nh Palacio de Oquendo

https://goo.gl/b3fNA8

Instructions:

  1. Cut and clean the asparagus by removing the base and leave the rest in one piece. Blanch in boiling water, salt and baking soda, then place in a container with ice, remove and set aside.
  2. Chop the seedless and skinless tomatoes, add salt, oregano and vinegar. Place the asparagus on a plate, then place the torta without covering the buds on top of them, gratin a little and finish with a torch.
  3. Finally add the vinaigrette and the trout roe on top.