Tower of green couscous, tartar of smoked salmon and foam of asparagus

Heat up the chicken stock and add it to the couscous, let it soak up all of the moisture for a few minutes and mix in BELOLIVE® olive oil. Let it cool before adding in the puree of green herbs. Season with salt, pepper and some basil oil. 

Cook the peeled asparagus in salted water for 3 to 4 minutes and then discard the water. Mash the boiled asparagus and mix it with the cream and season. Fill a siphon bottle with the asparagus and let it cool down.

Cut out circles from the Focaccia Classica and fry briefly in a little bit of BELOLIVE® Olive Oil. Use this as a base for the tower. Add a layer of couscous to the plate, then add the salmon. Using the siphon, bottle apply a generous portion of asparagus foam and garnish with a few sprigs of dill and a drizzle of basil oil.