Duet of white and green asparagus veloute with sea urchin.

(Serves 4)

Sauvignon Blanc

Mulderbosch

Koelenhof, South Africa 2004

'Large, long radish with inedible skin. Once peeled, it may be eaten raw. Available through The Chef's Garden, [phone] or www.chefsgarden.com.

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For the veloutes:
1 pound white asparagus
1 pound green asparagus
2 quarts heavy cream
Salt to taste
For the pickled radish:
1 cup cider vinegar
1 cup granulated sugar
1 black radish, peeled and sliced crosswise /-inch thick:
For the garlic confit:
20 cloves garlic, peeled
2 cups olive oil
For the sea urchin:
2 ounces sea salt
Water as needed
8 ounces sea urchin
For the garnish:
Shiso leaves
Coarsely ground black pepper

For the veloutes: Bring large pot of salted water to boll and add white asparagus. Cook until tender, about four minutes. Transfer white asparagus to ice water bath. In same pot, cook green asparagus until tender and transfer to separate ice water bath. In small pot, bring cream to simmer. Place white asparagus in blender with half of cream and puree until smooth. Season with salt and strain through fine-mesh sieve. Let cool. In clean blender, combine green asparagus and remaining cream and puree until smooth Season with salt and strain through fine-mesh sieve. Let cool

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For the pickled radish in saucepan, bring vinegar and sugar to simmer, stirring to dissolve sugar. Place radish in bowl and cover with vinegar mixture. Let cool in liquid

For the garlic confit: In saucepan, combine garlic and oil. Over very low heat, cook garlic until soft and creamy, about 45 minutes. Let cool in oil

For the sea urchin: Place salt in bowl and stir in just enough water to dissolve salt. Add urchin and gently stir to coat, Reserve until ready to use

To serve: Alternate white and green veloutes on serving dish. Garnish each with garlic confit. Top shiso leaves with radish slice and sea urchin and place between veloutes. Sprinkle with pepper and serve.