Even though the web is just full of delicious recipes with strawberries and asparagus, I don’t miss the time to imagine a slightly different version that it really has in it. The fresh taste of strawberry and asparagus should be in the foreground, but supported by a pleasant depth, which offers with Parmesan and Miso an excellent addition to the fresh components.
If I had the choice for a second headline, it would probably be umami. Because this recipe is all about it in the true sense of the mind. Of course, you have to explain what Umami is.
Umami is the so-called fifth taste in addition to the four existing tastes. In addition to sweet, sour, salty and bitter, the word umami adds the fifth property “tasty, spicy”. I know that this is still a very thin explanation for the layman. If you dive a little deeper into the matter, it gets easier. In colloquial terms, umami is very often associated with glutamate, which are actually glutamic acids, which are often found in meat, fish and dairy foods, but also in vegetables or algae. The release of glutamic acid is then released by cooking, drying or fermentation.
Glutamates are particularly common in fully ripe or dried foods. Dried tomatoes, cheese (especially parmesan), seasoning sauces (soy, fish sauce, miso) are a good example of the frequent occurrence of natural glutamates. Here you can find a table for the glutamate content in food in .
In this appetizer, every component really has its absolute raison d’etre. Misodressing acts as a component emulsifier to combine freshness with depth. Even though Pistazie and Waldmeister act as supporting actors at first glance, they have nevertheless become an important component. A really tasty dish, which you should definitely try at home.
Asparagus strawberry salad with miso dressing and parmesan. Ingredients:
|Ingredients for 4 people
|4 tsp sugar
|chopped pistachios (roasted)
|For the sauce Mornay:
|80 ml water
Asparagus strawberry salad with miso dressing and parmesan. Here’s how it’s done:
- Peel the asparagus and blanch it in hot water. The asparagus should still have bite. Then quench in cold water.
- Wash and halve or quarter the strawberries. Depending on the size.
- For the sauce Mornay melt the butter in a saucepan. Then add the flour and stir with a whisk to a smooth flour sweat. Pour in the cold cream and bring to the boil, stirring constantly. Then rub the parmesan and mix it under the hot cream. Stir the sauce until smooth and set aside.
- For the dressing, stir the miso paste, mustard, sugar and vinegar until smooth with a whisk.
- Then add the oil with constant stirring and finish the dressing. It should result in a nice emulsion.
- Now cut the asparagus into 3cm pieces and mix with the strawberries in a bowl.
- Now put the dressing over it and marinate the salad in it.
- To arrange, place the salad on a plate in an annular shape. Place the parmesan sauce in the middle of the ring.
- Roughly chop the remaining parmesan and spread around it.
- Sprinkle the pistachios over it and garnish with the woodruff.
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