Foodpairing® not only gives you an overview of possible conventional combinations, when browsing through the trees in the Explorer you might find combinations that are new or maybe unheard of in gastronomy. Do not disregard these pairings as mere curiosa. For they often are the spark of innovative and challenging recipes. It might be worth the after-hours experiment, afterall, all pairings in our Explorer are in accordance to the main principal of Foodpairing:
“Foods can be combined when they share major flavor components”
So no matter how peculiar the pairing might seem, they share major flavor components. But always keep in mind that Foodpairing is just a starting point in new recipe generation, knowledge of the art of gastronomy is needed to design a well-balanced yet challenging recipe. It is like a diamant: the skill of the master is needed to allow it to shine.
When investigating the Foodpairing tree of Asparagus, one finds that asparagus pairs well with fruits such as Litchi and Raspberry. When browsing the pastry category, one finds a large host of cocao pairings.
The pairing of asparagus – dark chocolate – raspberry will be core of our recipe.
In order to find more interesting pairings, one might browse the Foodpairing tree of Raspberry. Nice matches can be found with rhubarb, lemon balm and pepper mint. These ingredients will bring freshness to the dish; each in their own way.
Furthermore, the addition of the raspberry to the recipe allows the combination of asparagus with rhubarb, lemon and lemon balm. No direct pairings can be observed between these ingredients and asparagus. The raspberry forms a “flavour bridge” between the asparagus and the mentioned ingredients.
Peel the asparagus. Slice it with a peeler in very thin ribbonns. Add some lemon juice, sugar syrup and olive oil.
Peel the rhubarb and cut the stalk into pieces. Add the sugar syrup and 3 raspberries. Bring to a boil. Cover with some tinfoil and put in a preheated oven (90°C). Cook al dente and allow to cool in the syrup.
Mix the molten chocolate with the kaolin
Arrange the asparagus on the plate. Putin the pieces of rhubarb, raspberries and bit of chocolate. Finish with some lemon verbena.