The Holy Degree
Based on:
TypeStarter
Serves4 people
DateOctober 21, 2026
An asparagus thermometer with a red tomato tip: tension on the plate, sharp and sour.
Long, diagonally placed asparagus form a warming thermometer on the plate. The red tip is a tomato wedge: the 1.5-degree limit. A sharp vinaigrette and sour shallot add tension. You see the number at the heart of the debate, and taste the heat.
Ingredients
- 12 white asparagus spears
- 2 shallots
- 2 tablespoons white wine vinegar
- 1 tablespoon wholegrain mustard
- 6 tablespoons olive oil
- 1 lemon
- 2 ripe tomatoes
- salt
- freshly ground black pepper
Method
- Peel the asparagus and trim off the woody ends.
- Boil the asparagus in plenty of salted water for 8-10 minutes until just tender. Drain and let cool.
- Finely chop the shallots. Mix with white wine vinegar, mustard, olive oil, juice of half a lemon, salt, and pepper for a sharp vinaigrette.
- Quarter the tomatoes. Use half a tomato wedge per plate as the 'thermometer tip.'
- On each plate, lay out 3 asparagus spears diagonally to form a thermometer. Place the tomato tip at one end.
- Spoon the vinaigrette and shallot alongside the asparagus, as if the temperature is rising.
- Garnish with extra lemon zest for extra sharpness.
Serving notes
- Serve on a cool white plate for extra contrast.
- Arrange the asparagus so it really looks like a thermometer.
- Serve immediately, so the vinaigrette stays sharp.