Scallop, asparagus, caviar on Parmesan wafer

Pre heat the oven at 180°C

Put 2 heaps of 10g grated Parmesan on a paper covered baking tray, flatten them and bake for 10 mins. Cool on kitchen paper to stay crisp.

Peel 4 white asparagus, put in a pan, cover them with just enough water and bring to the boil. Lid on. Boil for 2 mins, then kill the heat but keep them for another 9 mins.

Toast a1 tbsp almond slivers in a dry pan, the pulverise them in the blender.

Pan fry a scallop for 1 min per side, Then halve, season with sea salt and pepper.

Slice the asparagus in 3 parts. Whisk 1 tbsp butter and 1 tsp white wine vinegar,  stir in the asparagus.

Start plating with the Parmesan wafers on each plate with 4 pieces of asparagus stacked two by two. Dust them with almond powder. Follow with the halved scallop, a tsp of caviar and finally some leek cress. 

(Recipe from Catherine Nicolas' Amuse glaasjes)

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