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Green asparagus with shiitake mushrooms



3g  Meticell

100 grams of water

dried shiitake mushrooms, soaked in water (optional)

green asparagus (optional)


olive oil



In a saucepan, stir Meticell into warm water using a mixing stick until the Meticell is completely dissolved. Heat to 90°C and leave in the fridge for 12 hours (cool down to 4°C). The night before, soak the dried shiitake mushrooms in water.
Peel the asparagus, boil water and cook the asparagus in it al dente. Leave to cool in ice water. Brush the asparagus with a little Meticell base and roll in the finely chopped mushrooms. Leave out the asparagus heads.
Heat some oil in a pan, fry the asparagus in it until golden brown and season with salt.

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