Cherry Tomato and Avocado SaladPuree of Asparagus Soup with Mascarpone Cream

From Kitchen Rescue by Reggie Aspiras

These recipes for cherry tomato salad and asparagus soup are from Diamond Hotel executive chef Raymond Braun, whose recipes for the dishes he served during my birthday dinner I started sharing with readers last week. Chef Braun makes a mean salad of cherry tomatoes and avocado with red wine vinaigrette, roasted garlic flakes and blue cheese. Also, his Puree of Asparagus Soup with Mascarpone Cream is one I'm certain you and your family will enjoy!.

Cherry Tomatoes and Avocado Salad
Salad yield : 1 portion
30 g Romaine lettuce
30 g avocado, peeled & sliced
20 g endive lettuce
35 g blue cheese
5 g fried garlic chips slivered garlic fried in oil until golden
1 g fresh basil leaves
20 g tomatoes, cherry
Red wine vinaigrette (2 tbsp red wine vinegar, 2 tbsp olive oil, 1/2 tsp thyme or oregano, salt and pepper to taste-whisk ingredients to emulsify)

Prepare lettuce leaves. Break endives into bite-size pieces and place on top of the romaine. Add the cherry tomatoes around. Add blue cheese chunks on top. Drizzle with red wine vinaigrette. Decorate with basil leaves and chopped chives. Add the garlic chips on top.

Puree of Asparagus Soup with Mascarpone Cream
Soup - Yield 2 Liters
500 g asparagus, cut
400 g potatoes
2 ltr. chicken stock
400 ml cream
100 g butter
2 g salt
1 g black pepper, grounded
150 g shallots, sliced
50 ml olive oil

Sauté‚ shallots in hot olive oil. Add asparagus, but keep some of the tips for garnish. Sweat asparagus a bit and pour in stock. Add potato and let it simmer till tender. Put in a blender and strain. Boil and add cream, reducing a bit as necessary. Adjust seasoning.
For the individual portion:
180 ml soup
10 g beaten cream
10 g mascarpone cheese
Mix cream and the mascarpone cheese. Pour the hot soup into soup cup. Top with a big dollop of cheese mixture.