GRILLED ASPARAGUS WITH BEETROOT ESPUMA

Thoroughly peel the white asparagus. Cut one half of the spears into uniform pieces, while slicing the other half of the spears lengthwise.

Sauté the finely diced onion along with the asparagus pieces in an ovenproof dish. Cover with beetroot juice and cook everything on the grill.

At the same time, marinate the halved spears with a little lime juice, salt, and pepper, and grill them directly on the rack until they develop beautiful roasted aromas. Remove the asparagus from the grill as soon as the pieces in the beetroot juice are fully cooked.

Next, prepare a base of rapeseed oil, one egg, and a splash of lime juice in a tall container. Transfer this into a bowl and carefully fold in the lukewarm beetroot juice to create a homogeneous emulsion. Carefully pass the mixture through a funnel and sieve into a 0.5L Kisag Whipper, pressurize it with one charger, and shake the whipper approximately 8-10 times.

To serve, plate the asparagus and top with the fluffy beetroot espuma.

This recipe is an intriguing blend of rustic grilling and modern molecular gastronomy. Combining acidic, earthy, and savory roasted aromas, it pairs perfectly with the following accompaniments:

The Ideal Protein Pairing
Fatty fish varieties like salmon or char harmonize beautifully with the dish, as they correspond excellently with the fresh lime acidity and the earthy notes of the beetroot. Similarly, scallops make an ideal partner thanks to their delicate natural sweetness. For meat lovers, light grilled options are best: a medium-rare veal steak, tender pork tenderloin, or a succulent spatchcock chicken (Mistkratzerli) will enhance the composition without overpowering the flavor of the white asparagus.

Vegetarian Complements
This recipe also serves as an excellent base for vegetarian variations. The distinct creaminess of fresh burrata or the mild spice of goat cheese medallions creates an exciting contrast to the ethereal lightness of the beetroot espuma. To round out the textures, we recommend adding toasted pine nuts or shaved hazelnuts for an elegant crunch. For a more filling component, a light lemon risotto or fluffy couscous works beautifully, as both absorb the delicate flavors of the beetroot emulsion perfectly.

Beverage Pairings
Regarding drinks, a classic Sauvignon Blanc is recommended to harmonize with the asparagus, or a dry Rosé, which mirrors the beetroot both in color and its subtle berry notes. As a non-alcoholic alternative, try a chilled apple spritzer (apple juice with sparkling mineral water) infused with fresh mint; this picks up the vibrant freshness of the lime and ensures a balanced taste experience.

The Occasion
Whether as a special highlight on a colorful spring brunch platter or for your next gourmet BBQ, this dish is guaranteed to be a conversation starter. If you want to impress your guests with something more sophisticated than the classic bratwurst and potato salad, this combination is ideal. The vibrant red beetroot espuma on the white asparagus is a stunning visual that delivers both on presentation and flavor.