Asparagus Risotto, Sun-dried Tomato Tear and Share Rolls, Berry Foam

Preparation Before Demo

• 250 g asparagus, woody ends removed

Sun-dried Tomato Tear and Share Rolls

• 220 g water
• 1 tsp sugar
• 2 tsp dried instant yeast (8 g)
  ou 20 g fresh yeast, crumbled
• 500 g strong white bread flour
• 90 g sun-dried tomatoes in oil, drained
• 30 g olive oil, plus extra for greasing
• 1 tsp fine sea salt

Berry Foam

• 80 - 140 g sugar, to taste
• 500 g mixed berries, frozen
• 10 - 30 g lime juice, to taste
  ou 10 - 30 g lemon juice, to taste
• 1 egg white, from medium or large egg

Baking

• 1 egg yolk, from medium or large egg

Asparagus Risotto

• 60 g Parmesan cheese, cut in pieces (2 cm)
• 50 g shallots, halved
• 20 g olive oil
• 200 g dry white wine
• 250 g risotto rice
• 450 g liquid vegetable stock, hot
• ½ tsp fine sea salt
• ¼ tsp ground black pepper
• 250 g frozen peas
• 20 g butter