Recipes

Roast green asparagus, black parmesan crumble and almond purée

By Emily Roux and Diego Ferrari

A delicious springtime asparagus dish by Emily Roux and Diego Ferrari from their restaurant Caractère in the heart of London’s Notting Hill district.

Ingredients


BLACK PARMESAN CRUMBLE:
• 75g of flour
• 1/2 tbsp. of bamboo charcoal powder (this product is available at online and specialised food retailers)
• 75g of parmesan
• 63g of butter

ALMOND PURÉE:
• 125g of unsalted almonds, blanched
• 150ml of milk
• 250ml of double cream

BEURRE BLANC:
• 3 chopped shallots
• 38cl of white wine
• 13cl of white wine vinegar
• 200g of cold cubed butter
• ½ a bunch of tarragon

• 16 large green asparagus spears
• 30g of butter
• Salt and pepper for seasoning

Method


1. To prepare the crumble: Preheat the oven to 180°C. In a large mixing bowl, rub together the flour, charcoal powder, parmesan and butter. Once all the ingredients are properly combined place evenly on a baking tray and cook in the oven for 20 minutes. Leave to one side to cool.

• 75g of flour
• 1/2 tbsp. of bamboo charcoal powder
• 75g of parmesan
• 63g of butter


2. For the almond purée:
Place the almonds and milk into a large saucepan and gently simmer for 15 minutes. Pour the cooked liquid and almonds into a blender and add the cream. Mix until completely smooth then keep at room temperature.

• 125g of unsalted almonds, blanched
• 150ml of milk
• 250ml of double cream


3.
Peel and roughly chop the shallots. Place in a large saucepan together with the wine and vinegar. Leave to simmer gently until the liquid has reduced by a ¾. Pour the mixture (still hot) directly into a blender and add the butter cube by cube until an emulsified sauce is achieved. Season to taste and incorporate the tarragon.

• 3 chopped shallots
• 38cl of white wine
• 13cl of white wine vinegar
• 200g of cold cubed butter
• ½ a bunch of tarragon


4.
Remove the little leaves from the asparagus and blanch in salted water.

• 16 large green asparagus spears


5.
After one minute, carefully place the cooked asparagus in ice cold water in order to stop the cooking process and keep the vibrant green colour of the vegetable. Finally, roast the asparagus in a shallow pan with foaming butter and season to taste.

• 30g of butter
• Salt and pepper for seasoning


TO FINISH / SERVE:
Elegantly spoon the almond purée on the bottom of the plate. Dress the asparagus spears in the centre and scatter the black crumble on top. Finally, drizzle with tarragon butter and decorate with a cucumber flower.


TIP: You can also use white asparagus or a mix of green and white.

 

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