Almond Sherbet with White Asparagus and Vinaigrette

Adapted by


For the sherbet
3 cups water, lightly salted
4 tablespoon almond paste
For the garnish
8 white asparagus
1 cup water, lightly salted
1 1/2 teaspoons butter
1/2 tablespoon white onion, finely chopped
1 clove garlic, minced
3 tablespoons extra virgin olive oil
salt and pepper to taste
8 fresh almonds, split in half lengthwise


Boil the water, add the almond paste, and boil until paste has melted. Place the mixture in the sherbet machine.

Peel the asparagus, cut in half, and keep only the upper flower part. Boil the water and cook asparagus until al dente then cool them in ice water. In a pan, put the butter, onions, garlic, salt and pepper and sauté for 2 to 3 minutes. Add this mixture to the oil and whisk to create vinaigrette.

Serve each person a scoop of sherbet, 2 asparagus, sprinkle with fresh almonds and a teaspoon of oil.