Asparagus with confected sweetpotatoes, leek and lemon foam – North Carolina Sweet Potatoes

Asparagus with confected sweetpotatoes, leek and lemon foam

4 servings

For the asparagus:
500 g peeled white asparagus
30g butter
120ml chicken stock
300g creme double
3 leeks (cut green of leek, slice white part in 3 cm pieces)
Salt, sugar, white pepper from the mill
For the sweetpotatoes:
2 sweetpotatoes from North Carolina
Sea salt
Olive oil
Peel of lime
Piment d’Espelette
For the lemon foam:
2 whole eggs
2 egg yolks
120 ml olive oil
5g Dijon mustard
Sherry vinegar, salt, cayenne pepper, pinch of salt
Scoring of ½ lemon
Dash of lemon juice
1 siphon 0,5l
2 N20 capsules

For the asparagus:
Cut asparagus into halves, lengthwise. Slice halves in thirds and then cut in pieces, each 4 cm long. Sauté asparagus in butter, season them, add poultry broth and cook. Keep asparagus broth for further processing. Mix leek with asparagus and season it.

For the sweetpotatoes:
Season sweetpotatoes with sea salt and drizzle with olive oil. Wrap in aluminum foil and cook in the oven at 160 °C for ca. 40 minutes. Peel and slice in evenly pieces and sauté in butter with lime peel and Piment d’Espelette.

Our Tip:
Dry cooked sweetpotato peel in the oven at 80 °C overnight and roast it in a pan until it is crunchy. Afterwards season the chips with salt.

For the lemon foam:
Put all ingredients in a jar and froth it with a mixer until you have an emulsion that can be put in the siphon. Close siphon and put in 70 °C warm bath. Shake from time to time so that the egg does not clot.

Serving:
Spread asparagus, leek and sweetpotato on the plate, drizzle with lime foam and scatter leek slices on top to finish the dish. Garnish plate with your sweetpotato chips.