photo by Antoinette Bruno

Yield: 10 Servings

Ingredients:

Pickled Rhubarb:
• 1 stalk rhubarb
• 1 Tablespoon sugar
• 2 Tablespoons white wine
• Pinch salt and pepper
  
  Asparagus Cappuccino:
• 3 pounds white asparagus
• 2 Tablespoons butter
• 1 lemon, juiced
• Salt and pepper, to taste
• 1 cup cream
  
  To Serve:
• Foamed milk
• 2 ounces smoked trout roe

Method:
For the Pickled Rhubarb:
Peel the rhubarb, cover the peelings with half the white wine and enough water to cover. Add the sugar and simmer for 20 minutes then strain. Slice the rhubarb stem into thin slices, pour the liquid over the rhubarb, season with salt and pepper and allow to cool.

For the Asparagus Cappuccino:
Peel the asparagus and cover the peelings with cold water. Bring to a boil, simmer for 10 minutes, and strain. Cut the asparagus into 1 inch-pieces and sweat in butter without coloring. Add lemon juice, salt and pepper and cover with asparagus stock. Simmer for 15 minutes, add cream and continue simmer for another 5 minutes. Strain and season.

To serve:
Heat up the soup and pour into cups. Top with a spoonful of foamed milk, garnish with 4 to 5 slices of rhubarb and a spoon of smoked trout roe.

Champagne Pairing:
Deutz Brut Champagne

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