Cooking With Tea

Green tea and Asparagus Fillings

Salty Caramel

• 50 grams of almond powder
• 100 grams of cold butter cut into cubes
• 50 grams finely grated Parmesan Cheese.
• 100 grams of flour.
• 1gram of crushed hazelnut

• Put all the ingredients, except the hazelnut, into a food processor and blend for a short while until obtaining small pieces of dough.
• Scatter the dough pieces in a baking pan.
• Sprinkle the hazelnut on the dough in the baking pan.
• Bake in an oven that has been preheated to 160 degrees centigrade for 15-20 minutes until the dough takes on a golden color. During this time prepare the vegetables and the filling.

Simmered Asparagus

• 500 grams of fresh asparagus.

• Fill a pot with water and bring to the boil.
• Put the asparagus into the hot water but be careful not to cook them too much.
• When they are cooked sufficiently (they are a little crunchy), transfer them immediately into ice water in order to stop the cooking immediately.
• Strain off the ice water and dry the asparagus with absorbent paper.
• Cut each asparagus into 3 or 4 pieces.

Green Tea Filling

• 500 grams of sweet cream
• 3 Wissotzky Green Tea Chinese Classic Style tea bags.
• 500 grams of white cheese.
• 7 whole eggs.
• Salt, white pepper, and a bunch of parsley.

• Brew the tea in a closed pot of hot sweet cream for 10 minutes.
• Strain and grind the sweet cream and the bunch of parsley in a food processor
• Add the eggs and cheese and blend for a short time until the filling has a smooth consistency.
• Add salt and pepper to taste.

Putting the components together

• Distribute the asparagus pieces in the cooking dish and add the green tea filling to a level just more than ¾ of the height of the dish but not to the top.
• Bake in an oven that has been preheated to 150 degrees centigrade until the filling only moves slightly in its center when the dish is shaken. Do no let the filling turn too golden colored.
• Serve at room temperature.