- 1 c. Sweet white wine
- 1 c. Heavy cream
- 3 tbs. Fresh tarragon leaves
- 2 tbs. Fresh spinach juice
- 1/2 tsp. Sea salt
- 1/4 tsp. black pepper
- 1 lbs. White Asparagus
- 2 tbs. Olive oil
- 1 tbs. unsalted butter
- 2 ct. Cloves garlic
- 2 ct. Sprigs fresh thyme
- 8 ct. Amaranth Carnival Micro greens
Preheat the oven to 450 degrees.
While the oven is preheating, take the white asparagus and trim roughly 2 inches from the bottom. In a mixing bowl add a splash of olive oil with a pinch of salt and pepper and toss the asparagus. Lay them flat on a sheet pan and roast for 10-15 minutes. After the asparagus is cooled slice into strips.
In a small saucepan, over high heat, start to reduce the wine. When the wine is reduced to a syrup consistency, slowly add the cream while whisking. Reduce the cream until a 1/2-cup remains. While the cream is reducing, blend the tarragon and spinach juice together. With a fine mesh, strain the tarragon and spinach juice and add it to the cream. Season with salt and pepper.
Take the salmon out of the refrigerator 30 minutes before cooking, so it can reach room temperature. Skin side up, score the skin 3 or 4 times and season with salt and pepper. Heat the 2 tbs of olive oil until smoking and drop the salmon skin side down into the pan. Reduce the heat to medium and cook for 4-6 minutes. Flip the salmon so the skin is on top and add 1 tbs of butter to the pan. Crush the 2 cloves of garlic with the flat side of the knife and drop in the pan. Add the Sprigs of thyme and basst the salmon with hot butter. Place in the oven on the top rack for 5-8 minute.
Garnish with the Amaranth micro greens.
Plate and enjoy.