Asparagus, Trout Roe and Amasi

Simplicity is deceptively complicated to achieve. In fact, it’s taken The Kitchen at Maison Estate five years to create a menu that embodies their simplistic approach to food. The result is a dozen different taste sensations that will surprise and delight your palate.

Executive Chef Arno Janse Van Rensburg is known for creating a diversity of dishes for diners to enjoy.

At the moment, Chef Arno’s favourite seasonal ingredient is fresh asparagus- an easy to use ingredient which adds a nice twist to your dish (especially when lightly cooked in butter).

Chef Arno has given us his recipe for Asparagus, trout roe and amasi- a dish currently on the tasting menu at Maison Estate.

Serves 4

  • 8 green asparagus
  • 8 white asparagus
  • 8 tbsp amasi, a traditional African fermented milk product
  • 4 tbsp trout roe
  • 60g butter
  • 2 g thyme leaves
  • 2g garlic, chopped

Method

  1. Slice the asparagus in 2mm thick rounds until you reach the tops. Stop at the tops, slice the tops in half, length ways.
  2. Cook all the asparagus with the butter and thyme, keeping the rounds separate from the tops. This will cook in a preheated oven at 180 celcius for 3 minutes. Remove from oven, mix the tops with amasi.
  3. Place amasi at bottom of plate, and then place the rounds all over the tops, to cover. Then spoon over one tbsp of trout roe on each plate of asparagus. Serve.

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