Gently peel the asparagus and remove the woody part of the stalk, either by cutting or by snapping at it natural point.
2. In a medium pan, add water, sugar salt and bring to the boil.
3. Once boiling add the asparagus and cook for 40 seconds, remove from the pan and place straight into the blast chiller to cool.
4. When ready to serve, heat a griddle pan and once hot, slightly oil the asparagus spears and place into the griddle pan to get a nice char.
5. Use a small paring knife to test the stalk, there should still be a light bite. Remove from the griddle, season with a small amount of salt, then serve.
Sheeps curd dressing
1. Place all of the ingredients into a blender and blitz until smooth.
2. Pass the dressing through a fine sieve.
3. Check the seasoning.
4. KEEP REFRIGERATED AT ALL TIMES.
Sorrel oil
1. Place the sorrel and oil into a Vitamix blender and blend for about 6 minutes until fully incorporated and it becomes a vibrant green oil.
2. Remove from the blender but do not pass. Keep refrigerated until ready to serve.
Sourdough crumb
1. In a large, heavy bottomed pan, heat the butter to 190°C
2. Pour the sourdough starter into the butter and whisk vigorously to break up the starter into small globules. Continue to whisk until the starter has become golden in colour and crisp
3. Strain off the butter and place crumb onto an absorbent cloth and season with salt.
Garnish:
Red Butterfly Sorrel
To Serve:
Place a spoon of the sheep’s curd in the middle of the plate, and ½ tsp of sorrel oil in the centre of the curd, place 1 spear next to the curd, then the second next to that slightly higher. Add a tsp of the sourdough crumb, and finish with the butterfly sorrel on top of the asparagus.