Lemon vinaigrette

2 menton lemons

25g honey

1 vanilla pod

Olive oil, to dress

Menton citrus sauce

Zest of 3 lemons

Zest of 1 pink grapefruit

Zest of 1 orange

100g natural yoghurt

1 lemon from menton


12 green asparagus
2 violet asparagus

To finish

1 spring onion
20 small mint leaves
20 chickweed sprouts
1 green apple
olive oil, to season
fleur de salt, to season


Lemon vinaigrette

In a saucepan combine the juice of two lemons, honey and vanilla pod, scraped. Heat and reduce to ²⁄³. Cool quickly and emulsion with olive oil as a dressing.

Menton citrus sauce
collect lemon zest, orange and grapefruit and chop finely. In a bowl mix the yogurt, zest and add a bit of lemon juice and season with salt.

peel the asparagus. Eliminate all the hard parts. Cook in boiling salted water for 30 seconds, al dente. Cool down rapidly in an ice water bath.

to serve

Prepare a few mint leaves and chickweed. Chop the spring onions, finely, diagonally. Reserve some lemon skin cut, julienne without the white part to avoid the bitterness. Prepare the violet asparagus carpaccio with a japanese mandolin or vegetable peeler. Cut slices in triangle shape of green apples very thin. Collect 4 segments of pink grapefruit, cut each one into 3 more pieces. Arrange in the centre of a round plate a flat mirror of yogurt sauce, place the asparagus cut in three pieces creating volume. Add three apple slices; chopped spring onions sprinkle some lemon zest and three pieces of grapefruit segments in a triangular shape. Arrange the carpaccio of raw asparagus and herbs, giving volume. Season with olive oil and sea salt. Add honey lemon vinaigrette around the plate and serve.

Find out more about chef Colagreco.