Recipe by Alexia Duchêne
Picture @Adeos Yeboah

Serves 4

TIME: 30 MIN

Plate required: Large flat plate

• 1 large beetroot (sliced and precooked)
• 10 green asparagus
• 600 grams of seasonal mushrooms (morels, chanterelles, shiitake, cremini)
• 300 ml of vegetable jus
• 3 stalks of rhubarb
• 1 cup water
• 1 bunch of chives
• 2/3 cup white vinegar
• 1/3 cup sugar
• 80 grams butter
• 80 grams walnuts
• Olive oil
• 1 clove garlic
• Thyme
• Salt, pepper
• Smoked paprika

1. Slice the asparagus in medium size pieces, do the same with the mushrooms
2. Heat up the water, vinegar and sugar to make a pickling liquid, do not boil. Once it simmers pour over the finely diced rhubarb
3. Sauté the vegetables in olive oil, add salt and cook on high heat to remove the moisture, finish with pepper smoked paprika and chopped chives
4. Grill the beetroot in a pan with olive oil on high heat, once you have a nice color on both sides add the butter, garlic and thyme and start basting for 3 min.
5. Warm up the vegetable jus, add the pickled rhubarb and chopped walnuts
6. Serve by platting the vegetables on the bottom of the plate, add the beetroot and finish with a few spoons of the vegetable sauce