A fellow blogger had asked me to do an asparagus dish this week for their theme. Spring is the perfect time of year for asparagus so I thought I would see what I came up with. I wanted a custard like dish but didn't feel like cooking so this is the end result, a savory panna cotta.
2 bunches of asparagus
1 pkg of gelatin
6 oz of greek plain yogurt
1 small meyer lemon juiced
Salt and pepper
1 cup of asparagus tips cut in half
3 red radish julienned fine
1 tbsp of lemon zest
1 tbsp olive oil
salt and pepper
Cut off the tough ends of the asparagus and blanch the stems in a pot of boiling water for 10 seconds. Remove the asparagus stems from the water and cool them on a sheet pan or in an icy water bath. Once they are cooled, cut off the very tip ends of the asparagus for the salad. Juice the rest of the stalk in a vegetable juicer. You need 1 1/3 cup asparagus juice. Mix half of the asparagus juice with the gelatin and lemon juice. Allow the gelatin to bloom for 5 minutes. Heat the remaining asparagus juice to a boil, and pour it over the gelatin mixture. Stir well. Add the yogurt, season with salt, taste and adjust the seasoning. Spray 6 small molds with non stick olive oil spray and fill them with the gelatin mixture. Refrigerate for 2 hours until firm and cold.
For the asparagus salad, mix all the ingredients together and season well.
To serve, un-mold the panna cotta by placing the mold just for a few seconds in hot water or by using a paring knife to go around the inside of the mold. Invert the panna cotta onto a plate and arrange the salad next to it. Season with additional pepper and serve. To increase the flavor and brightness of the salad, add a little basil or mint.