It turns out we are very good at remixing ourselves. The combination of rhubarb, asparagus, and peanuts has been done before—by us. When we were working on the dish blending peanuts and white asparagus and then looking to rhubarb for acidity, it felt all too familiar. And so I googled white asparagus-peanut-rhubarb, and lo and behold, a dish came up, one of ours. Well, time and maturity can be seen through our evolution. The ingredients, while the same, are now composed more fluidly, and the arrangement shows refinement. It is really quite exciting to realize that we are sampling and remixing our own work years later without consciously knowing it.
In the new version of the dish, we have white asparagus that is cooked sous vide in a thickened peanut milk. The rhubarb is shaved thin, seasoned with salt and sugar, and vacuum sealed to marinate. We dress it with olive oil and roll it up like a fruit roll-up. We added a few other forms of rhubarb in a puree and a chip to add some textural and flavor contrasts. The chervil and black violas add anise notes and visual contrast to the dish.
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