Spring on a plate – that’s how I’d like to describe this dish. Mellow green tones with white and lilac accents. Season veggies served steamed, raw and seared. A combination of crunchy and soft, crisp and silky. A wonderful marriage of tastes and textures.
Veggies strudel: Clean and finely chop equal parts of green asparagus, spinach and the green part of scallions. Season with salt and black pepper. Brush the strudel dough with olive oil (I cheated and used store-bought one). Add another layer of dough and repeat the brushing. Sprinkle a third of the dough with grated hazelnuts and add your filling on top. Fold the long sides over the filling and then roll together. Brush with more olive oil and transfer to the oven. Depending on the size of your strudel, let it bake for 15-25 minutes at 180°C.
Asparagus and onion mousse: Clean and chop green asparagus and the white part of scallions. Taste with salt and simmer until soft. Pure until smooth and add whipped soy cream for a silky, fluffy texture.
Spinach and basil sauce: Blend two parts of fresh spinach, one part of soy yoghurt and half a part of fresh basil. Season with lime juice and fleur de sel.
Assembly: Place your strudels on a ring of sauce. Place mousse dollops between the strudels. Decorate with seared green asparagus tips seasoned with fleur de sel as well as violet blossom and micro basil.