Asparagus Salad with Peach and Parmesan Mousse

Ingredients

• 3 sheets gelatin
• 100 ml milk
• 200 ml heavy cream
• 1 sprig rosemary
• 100 g grated Parmesan
• 1 Egg white
• 500 g Green Asparagus
• 40 g pine nuts
• 4 tbsp olive oil
• 2 peaches
• 0.5 tsp chili threads
• 1 Orange (juice)
• 3 tbsp vegetable broth
• Salt
• 1 tsp Honey
• black pepper (freshly ground)
• 150 g mixed salad greens (e.g., Treviso radicchio and dandelion)
• grated Parmesan for garnish

Instructions

1. 1.

   Soak gelatin in cold water. Warm milk with 100 ml cream and rosemary over gentle heat for about 10 minutes, do not boil. Remove from heat and stir in the squeezed gelatin until dissolved. Fold in parmesan, strain through a fine sieve, and let cool. Whip remaining cream and egg white separately to stiff peaks. Just before the mixture starts to set, fold in the whipped cream and meringue. Pour into a tall shallow dish, cover, and chill for at least 3 hours until firm.

2. 2.

   Peel the lower third of each asparagus spear, trim tips, and slice diagonally into thin rounds. Toss with pine nuts in a hot pan with 2 tbsp oil, letting them brown lightly. While sautéing, wash peaches, halve, pit, and cut into wedges. Add chili threads to the asparagus mixture and cook briefly. Deglaze with orange juice and broth, add remaining oil, season with salt, honey, and pepper, then remove from heat and let warm.

3. 3.

   Wash, dry, and tear salad greens as desired. Plate on bowls or plates, top with the peach‑asparagus mix and sauce. Scoop portions of mousse onto the salad using a tablespoon. Garnish with grated parmesan and serve.