Green Asparagus and Mussel Noodle Salad

Ingredients

• 100 g glass noodles
• 200 g green asparagus
• Salt
• 0.5 small onion
• 1 egg yolk
• 1 tsp Mustard
• 250 ml grape seed oil
• 1 tbsp sour cream
• 100 ml poultry broth
• 1 tsp ground turmeric
• 1 tbsp Olive Oil
• Salt
• Pepper (freshly ground)
• 1 tbsp finely chopped chervil
• 150 g mussel meat, released
• 2 tbsp olive oil
• frisée lettuce
• daikon radish sprouts
• chervil

Instructions

1. 1.

   Soak glass noodles in cold water. Trim asparagus, cut off ends, boil in salted water for 10 minutes and drain.

2. 2.

   For the vinaigrette peel and finely dice the onion. Mix egg yolk, mustard and onion; slowly whisk in grape seed oil. Add sour cream and poultry broth. Briefly sauté turmeric in olive oil and stir into the mixture. Season with salt and pepper, then refrigerate.

3. 3.

   Slice mussel meat into about 2 mm thick pieces and marinate on a plate with olive oil, chervil, salt and pepper.

4. 4.

   Remove glass noodles from water and blanch in boiling salted water for 3 minutes; drain on a sieve and shock with cold water. Let them dry well.

5. 5.

   Combine glass noodles with the vinaigrette, use a fork to form nests, and divide onto four plates. Top with mussel slices and garnish with some salad, daikon sprouts and chervil.