Asparagus Espuma recipe

A dish of green and white asparagus topped with a piece of pan fried cod, surrounded by a parsley sabayonne foam. Colour, horizontal with some copy space.

Another culinary technique popularised by modernist chef Ferran Adrià, espuma (Spanish for foam or froth) is now ubiquitous on fine-dining menus — to the point of being considered a touch passé. While some detractors dismiss foams as fussy, superfluous, and out-of-date, the technique has been employed for decades; cappuccino, anyone? Furthermore, foams may offer excellent textural nuance to a dish when used correctly – and textural nuance should always be encouraged when producing multi-layered, fascinating food.