GREEN ASPARAGUS WITH FRESH CHEESE FOAM, CRISPY QUINOA & LEMON VERBENA OIL Exclusive

Spring doesn’t begin with a date; it begins with color.
That exact green that makes you pause — not the deep green of summer, but the first clear green of life coming back.
That’s what this plate is built on.

The asparagus is grilled, not boiled, so it keeps its nerve — a little crunch, a little bitterness.
Underneath sits a foam of fresh cheese, light as breath, carrying citrus in its bones.
And over it all, a scattering of crispy quinoa that gives sound to the bite, and a drizzle of lemon verbena oil — perfume and sharpness in one breath.

It’s a dish about precision and calm — the kind you cook when the season changes and you want to listen more than you talk.

What You Receive

• Full professional recipe in KooK Studioo A4 PDF format, publication-ready

• Story, ingredient list, detailed chef-level method, plating, pairing

• Chef’s note and copyright statement

• Written in chef-standing-next-to-you tone

License & Purchase Options

Exclusive Purchase — €400
Full publishing rights. Recipe removed from sale and reserved exclusively for your brand or publication.