Chanterelle with asparagus emulsion
Indulge in a unique dish of Chanterelle with Asparagus Emulsion, featuring crispy wakame, fried lentils, and horseradish. Perfect for spice enthusiasts!
Ingredients
- 75 g of green asparagus emulsion (see recipe)
- 32 g of Chanterelle mushrooms (Cantharellus cibarius)
- 10 g of fried lentils (see recipe)
- 3 g of raifort (horseradish)
- 3 g of crisp wakame (see recipe)
- 1 g of coffee grounds
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