White Asparagus Rose Pepper Salad

Italian
Appetizers
Kataoka Mamoru
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This salad features the gorgeous aroma of rose water and the spicy flavor of pink pepper. Try white asparagus during season.
Cooking time: 30 minutes
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How to make it
1

Cut off the base of the white asparagus and peel it off with a peeler. Add white asparagus, the skin and the cut-off roots in a pinch of salted water and boil for about 10 minutes. The bamboo skewer sticks to the point of boiling it. Leave to cool while still in the pot.

2

Once it cools to room temperature, transfer the white asparagus to a batter, add the broth to allow half to soak, and pour the batter in ice water to cool.

3

Make rose pepper dressing. Add the seasonings to a bowl and mix. Pink peppers will smell if you crush them with a knife before adding them. Chop the petals to edible mini roses.

4

Cut the white asparagus diagonally into three equal parts, pour salt and lemon juice into a bowl. Place the boiled shrimp on top and pour in rose pepper dressing.

5

Topped with edible mini rose petals to your liking.

Ingredients for 4 people

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