Green asparagus, Menton citrus fruit yoghurt sauce and chickweed
Recipe by Mauro Colagreco

Serves 4

Ingredients
12 green asparagus spears
2 purple Albenga asparagus spears
3 Menton lemons
25 gr honey (2 tablespoons)
1 pink pomelo
1 orange
1 green apple
1 natural yoghurt
1 vanilla pod
1 pearl onion
4 sprigs of mint
Olive oil
Hand harvested salt
Chickweed (Chickweed is a wild herb that can be replaced with lambs' lettuce).

Preparation
Lemon vinaigrette
- Place the juice of two lemons, the honey and the scraped vanilla pod into a saucepan.
- Reduce by two-thirds over a low heat.
- Cool quickly and work in the olive oil to form a vinaigrette.

Menton lemon sauce
- Finely chop the lemon, orange and pomelo zest.
- In a bowl, combine the yoghurt with the chopped zests. Loosen with a little lemon juice and season with salt.

Cooking the asparagus
- Peel the asparagus. Remove the entire hard section. Blanch in boiling salted water for 30 seconds. The asparagus must still be quite al dente. Quickly cool in a basin of iced water.

Decoration
- Prepare a few mint and chickweed leaves.
- Very finely chop the pearl onion.
- Set aside a few slivers of lemon zest
- Use a mandolin or a potato peeler to make slivers of purple asparagus.
- Cut the green apple into very fine slices.
- Take four sections of pink pomelo and cut each into three pieces.

Plating up
- Place a spoonful of yoghurt sauce into the centre of a round plate. Pile up the asparagus cut into three to create height.
- Add three slices of apple, sprinkle with chopped pearl onion, a few slivers of Menton lemon zest and three pieces of pomelo flesh.
- Top with the slivers of raw asparagus and herbs.
- Season the olive oil and hand harvested salt.
- Add a line of lemon vinaigrette round the plate.
- Serve immediately.

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