Pressure-Marinated Asparagus

For a fruity salad:

Pressure-Marinated Asparagus

  • 400 g asparagus
  • 20 ml white balsamic vinegar
  • 20 ml elderflower syrup
  • 20 ml olive oil
  • 20 g lemon juice
  • 1 × salt
  • 1 × pepper


Peel the asparagus with a peeler and then cut into thin strips or lozenges. Mix in a bowl with all of the other ingredients and put into a 0.5 l Gourmet Whip using an iSi Funnel.


Attach the Rapid Infusion accessories to the iSi Gourmet Whip as per instructions. Screw on an iSi Professional Charger and let it rest for at least 30 minutes,

then quickly de-aerate the iSi Gourmet Whip by pressing the lever.


iSi tip:

Get creative: Other liquids such as asparagus stock and herbs can be used instead of the dressing mentioned.

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