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Description
Asparagus is harvested at its prime, trimmed and peeled. The peels are used to make a salted asparagus broth lightly seasoned with garlic and spices. The tips are slowly fermented over a month to develop the right flavour and acidity. The result is a crunchy and tart asparagus spear that is ready to be used directly. They are perfect as a garnish or chopped into a potato salad, alternatively sear them in brown butter and finish with some chopped parsley, the brine, and toasted almonds. Use the brine to brighten soups and sauces; it is a great replacement for lemon juice in a hollandaise.