The spring plate: Alain Baraton’s recipe

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Ingredients for 2 people

  • 4 green asparagus,
  • 6 radishes,
  • 300 g of fresh peas,
  • 200 g of fresh broad beans,
  • a few sprigs of chives,
  • 1 C. to s. mustard,
  • 1 C. to s. sherry vinegar,
  • 3 tbsp. to s. olive oil,
  • salt pepper,
  • 1 clove of garlic,
  • ¼ of a bunch of parsley,
  • 8 prawns.

The preparation

Shell the beans and peas. Peel the stems of the asparagus. Steam everything, al dente. Cut the asparagus into sections, keep the heads whole, remove the skin from the beans.

Dice the radishes or thin slices. Chop the chives.

Prepare the vinaigrette by whisking the mustard, vinegar, then salt, pepper and finally olive oil. Toss the peas, broad beans, asparagus, radish and chives with the vinaigrette.

Read also Alain Baraton: “I understood that vegetables are much more than food! ”

Shell the prawns, remove the casing.

Prepare a minced parsley, garlic, salt, pepper. Cook the prawns very quickly in a drizzle of very hot olive oil, incorporating the parsley at the end.

Serve immediately, accompanying spring vegetables.

Camille Labro