Asparagus can be prepared in many different ways, and they are all delicious! This recipe is amazing and a bit different. Serve it as a starter or with a drink as a snack. The crumble on the green asparagus is a wonderful taste sensation.
Cut the ends (1-2 cm) off the asparagus. Peel them, if you wish, from just below the head with a vegetable peeler. Cook the asparagus approx. 3 minutes in a pan with boiling water until al dente. Rinse under running cold water to stop the cooking process. Pat them dry with paper towels.
Mix the crème fraîche with the soy sauce. Mix the wasabi furikake and the sesame seeds and sprinkle on a plate. Use a brush to cover the asparagus with the creme fraîche and then roll them through the wasabi sesame mixture. Serve the asparagus with edible flowers.
