Ingredients
- g ofspinach, puréed
- g of soya milk
- salt
- g of cornflour, dissolved in a little water
- g ofalmonds, shelled and peeled
- l water
- g ofsalt
- g oflemon juice
- pinch oflemon zest
- pinch ofchilli
- bunch ofchives, finely chopped
- g ofhazelnuts, toasted
- g of sunflower oil, cold-pressed
- g of extra virgin olive oil
- g ofsalt
- asparagus, cut into thin slice swith a mandolin
- spinach leaves, washed and dried
- carrot, thinly slice d with a mandolin
- mint leaves
- extra virgin olive oil, as needed
- salt
- drops of balsamic vinegar
- spinach leaves
- asparagus, tips
- Food processor or blender
- Siphon bottle or cream whipper
- siphon cartridges
- Balloons 4
Instructions
- 50g of hazelnuts , toasted
- 200g of sunflower oil, cold pressed
- 50g of extra virgin olive oil
- 200g of almonds , shelled and peeled
