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Time : 45 min
Difficulty : Easy
Langoustine tails fried with raw asparagus in citrus vinaigrette
Combining lightness and exoticism, it is full of freshness and finesse recipe that blends perfectly with our vintage champagne cuvée Tendresse 2008. The perfect equilibrium that will awake your papillae.
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Ingredients
For 4 people:
- 20 langoustines tails
- 20 pieces of asparagus
- 1 tray of sakura-spice
For the citrus vinaigrette
- Grapefruit
- Lemon
- Tomato
- 1 red pepper (grout)
- Balsamic vinegar
- Olives oil
- Salt
Preparation
- Peel the asparagus, cook them in boiling salted water 2 to 3 minutes then refresh in ice water.
- Mix grapefruit, lemon and tomato. Add the salt and olive oil. Strain.
Cooking
- Bake the peppers in the oven at 180 C for 15 min, then the blend to make a coulis.
- Cook the langoustines in a pan with olive oil (2/3 min – not more).
Chef tricks
Arrange the plate with asparagus fan; place the langoustines in the center.
Season and enjoy warm.
Enjoy your meal!
