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Asparagus Served with Sauces

Real Academia de Gastronomía

Real Academia de Gastronomía
Madrid, Spain

Original recipe using canned vegetables, by chefs Pepe Solla and Juan Antonio Medina.

One of the sauces is made by emulsifying the preserving water with olive oil. Another consists of mixing egg yolks with a dash of smoked oil, and adding a little of the preserving liquid.

Details

  • Title: Asparagus Served with Sauces
  • Location: A'barra restaurant (Madrid, Spain)
  • Rights: David de Luis
  • Products: Catedral de Navarra
  • Photographer: David de Luis
  • Chef: Pepe Solla, Juan Antonio Medina

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