Judiones con Espárragos a la Brasa
Creamy butter beans with a spicy lemon oil, charred baby asparagus, marcona almonds, smoked pimenton and marigolds
Server Description
pronunciation
runner description
Line up notes
allergies
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Nut
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ingredients
- Butter Bean Prep - 4 oz wt
- Spicy Lemon Oil - 1 oz fl
- Kosher salt - 1/8 tsp
- Lemon Juice - 1/2 oz
- Caldo Verduras- 1 oz fl
- Asparagus Trimmed - 2.5 oz wt
- Lemon Juice - 1/2 TBSP
- Kosher Salt - 1/8 tsp
- Marcona Almonds rough chop - 1 TBSP (8 grams)
- Brava Pimenton Mix - Garnish
- Lemon zest - Garnish
- Maldon - 1/4 tsp
- Marigold - 8-10 leafs
- Fennel Fronds - 3 leaves
- Spicy Lemon oil Garnish - 1/2 oz fl
sourcing
procedure
- Heat a saute pan over medium flame
- Once hot add the spicy lemon and the butter beans
- Saute for about 60 seconds until beans are hot throughout and then deglaze the pan with lemon juice and caldo de verduras.
- Reduce the liquid and then turn off heat and season with kosher salt
- On the plancha, sear the asparagus with extra virgin olive until charred.
- Remove the asparagus from the plancha and on to a metal pan, season with lemon juice and kosher salt, then cut in half on an extreme bias
- Plate the beans into a round bowl and then neatly organize the cut asparagus in differetn dirctions over the beans
- Sprinkle the chopped marconas over the asparagus
- Dust the pimenton mix lightly over the plate
- Decoratively garnish the plate with the marigold leafs and fennel fronds
- Finsish the plate with spicy lemon oil, fresh grated lemon zest and maldon salt
critical control points
PACKAGING
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