Deprived of the joy of growing fruits and vegetable in a real garden, I have been growing herbs and flowers on my window. Last winter I planted 2 pots of basil seeds, and they grew so beautifully that I was able to have enough fresh basil the entire year. This past weekend, these amazing basil plants started to bloom with little white flowers. I tasted one, and it was just wonderful- intense basil flavor with nice floral tone. So I decided to make a dish using these cuties.
Ingredients and preparation:
4 asparagus, tough parts removed, blanched in chicken stock and chilled in icy water, dry with paper tower and store in damp paper towel
Spiced crème fraîche: mix 1/2 of Crème fraîche with 2 table spoon fresh lemon juice, 1/2 tea spoon of salt, 1 tea spoon orange blossom honey, 1 drop of almont extract
Spoon the crème fraîche to a thin layer on a plate, sprinkle with a pinch each of black seeds, piment d’espelette, and motcha powder. Garnish with basil flowers, baby micro greens, pomegranate seeds and osetra caviar.