Tomato asparagus verrines with parsley foam

Tomato asparagus verrines with parsley foam


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About this recipe: Another experiment in molecular cuisine - I decided to make a light starter, without adding any oil or seasoning, because I prefer to revel in the flavours of the individual ingredients. Add a little vinaigrette if you prefer.


Serves: 4 

  • 1kg fresh tomatoes, minced
  • 1 bunch asparagus, trimmed to 5cm stem length, plus tips
  • 30g fresh parsley
  • 4 thin slices dry cured ham or prosciutto
  • 30g sun dried tomatoes (rinsed if packed in oil), thinly sliced
  • 2g soya lecithin

Prep:20min  ›  Cook:6min  ›  Ready in:26min 

  1. If you have greenhouse tomatoes, you can begin by salting the tomatoes and setting them aside for 10 to 15 minutes; if your tomatoes are grown in sunlight in season, you can skip this step.
  2. Bring a pan of salted water to the boil, and cook the asparagus for 4 minutes; remove to drain. Set aside.
  3. Blanch the parsley in the boiling water for 15 seconds; remove, reserving the cooking water, and cool.
  4. Assemble the verrines

  5. Place a ham slice, rolled into a tube, into each of 4 clear glasses. Distribute the fresh tomato pieces into each glass, then layer in the sun dried tomato pieces and the asparagus tips.
  6. Make the parsley foam

  7. Blend the parsley until very finely minced in a food processor, and mix with some of the cooled cooking water. Pass the mixture through a fine sieve. Stir in the lecithin.
  8. Immerse a hand mixer halfway into the parsley mixture, and whip the parsley mixture until foamy. Add the parsley foam to the glasses, and serve immediately, because the foam will not last long.


You can find soya lecithin at online suppliers of molecular gastronomy ingredients such as

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