Cooking instructions
White Asparagus & Chickpeas Umami Glow with Sichuan Potato Salad, Fresh Herbs & Pistachios
White Asparagus & Chickpeas Umami Glow with Sichuan Potato Salad, Fresh Herbs & Pistachios
This dish is a masterclass in balance, merging the delicate, buttery sweetness of white asparagus with a deep, savory umami profile. We celebrate the asparagus by poaching it in a bright, seasoned broth, then pairing it with a velvety "White Umami" chickpea base enriched with silken tofu and miso.
To provide a vibrant, textural counterpoint, we serve a side of Sichuan-inspired julienned potatoes—flash-boiled for a crisp "al dente" bite and tossed in a bold chili-bean oil. Finished with the crunch of pistachios and the aromatic lift of fresh mint and chives, it is a complex, multi-layered tribute to spring.
What you need
What you need
Ingredients by Cbovero
- White Asparagus
- Chickpeas
- Cbovero White Umami Sauce
- Medium Potatoes
- Sichuan Oil Mix
- Pistachios
- Fresh Herbs (Coriander, Mint, Chives)
- Parsley Oil
Ingredients From Your Pantry
- Sugar (1 tsp)
- Salt
- Neutral Oil (1 tsp)
- Lemon juice or Vinegar
Equipment Needed
- Medium pot
- 2 Mixing bowls
- Knife & cutting board
- Slotted spoon
Nutritional info
Nutritional info
All nutritional values are based on a per person scale.
Ingredients & Allergens
Ingredients & Allergens
White asparagus, potatoes, chickpeas, silken tofu (soy), miso (soy), cashews (nuts), pistachios (nuts), soy sauce (soy, gluten), soybean oil (soy), rice vinegar, fermented black beans, coriander, mint, chives, parsley, lemon, nutmeg, galangal, Sichuan peppercorns, chili, onion, sugar, salt, E621.
For allergens please see ingredients in bold. Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, PEANUTS, MUSTARD, SESAME SEEDS, SULPHITES
Cooking Instructions
Before you start, take out all the ingredients for this recipe and rinse any fresh vegetables or herbs. Try our sensorial experience — an easy way into mindful cooking. 04_01 Sensorial experience EN.mp3
STEP 1 - Prepare the Asparagus
Peel the lower third of the asparagus stalks to remove any woody skin. Cut each stalk into three pieces (approximately 8cm each). In a medium pot, bring water to a boil with a teaspoon each of sugar, salt, oil, and lemon or vinegar. Add the asparagus and boil for 10 minutes.
STEP 2 - Prep the Aromatics & Potatoes
While the asparagus boils, peel the potatoes. Slice them horizontally into thin sheets, then vertically into thin matchsticks (julienne). Chop the coriander. Squeeze the pistachios under a cutting board to break them into rustic pieces. Thinly slice the mint and chives.
STEP 3 - Create the Umami Base
Drain the chickpeas. In a bowl, combine the chickpeas with the Cbovero White Umami sauce. Softly mix together until the texture is smooth and the chickpeas are well-coated.
STEP 4 - Flash-Boil the Sichuan Potatoes
Once the asparagus is tender, remove the pieces from the water with a slotted spoon. Do not discard the water. Keep the asparagus covered in a warm spot. Drop the julienned potatoes into the boiling asparagus water for exactly 90 seconds. Drain and rinse them immediately with cold water to stop the cooking.
STEP 5 - Toss the Salad
In a small bowl, mix the blanched potatoes with the Cbovero Sichuan oil mix. Toss thoroughly until the potatoes are vibrant and glossy. Top with a handful of fresh coriander and set aside in a small serving bowl.
STEP 6 - Plate
On a main plate, spread the white umami chickpeas in the center. Arrange the warm asparagus pieces on top. Garnish the asparagus with the sliced chives, mint, and crushed pistachios. Finish the dish by drizzling the bright green parsley oil in a circle around the chickpea base. Enjoy my dear.
Chef's Notes
The secret to the potato salad is the 90-second boil; it preserves the crunch which is essential for the Sichuan style. If you have any leftover Sichuan oil, it’s a revelation drizzled over simple steamed rice or fried eggs.