Asparagus & cauliflower with Lemon Confit Sauce
Alain Passard is a French chef with 3 stars in the Michelin guide. The amazing thing is that he achieved this at his Parisian restaurant serving only vegetables, but you can imagine the level of creativity…
This is my modest -and affordable – take on steamed vegetables inspired by a man who went against the grain…
Ingredients
- 1 bunch asparagus
- 1 small cauliflower
- 3 tbs (45ml) Le Grand Lemon Confit Sauce
- 2 tbs (30ml) sliced Kalamata olives
- 2 tbs (30ml) fresh coriander, chopped
- 3 tbs cold-pressed olive oil
PREPARATION
- Steam the cauliflower
- When the cauliflower is almost ready add the asparagus, they need only a few minutes to cook
- In a bowl mix the rest of the ingredients
- Coat the vegetables artistically. Et voilà!
