Dish Components/Service Instructions

Dress one asparagus with grated pecorino and lemon dressing the other with just lemon dressing. Pipe a line of lemon gel on the plate for each of the asparagus’s to sit on. Finish the plate as pictured.

Pecorino Stock

1. Sweat shallots in butter until soft (No colour)
2. Add garlic, carrots, mushrooms, celery and continue to cook until soft.
3. Deglaze with wine and reduce until a syrup-like.
4. Add water & pecorino rind, cook on a low simmer down to ½
5. This should weigh 1kg
6. Add in tarragon, peppercorn and cover.
7. Infuse for 10 mins.
8. Pass through chinois and reserve liquid.

Pecorino Gel

1. Bring stocks to a boil.
2. Rain in vegetal, whisk constantly and bring to a boil (30 seconds).

Asparagus Puree

1. Sweat shallots in butter until soft.
2. Add in asparagus trim.
3. Add cream and cook until asparagus is soft, finish with the spinach.
4. Pass through chinois, keep liquid and cooked asparagus trim.
5. Blend the asparagus trim into a smooth puree (Use liquid if needed).
6. Reserve Puree.

Asparagus Barvois

1. Blanch asparagus and chervil in water until bright green and soft.
2. Shock in ice water.
3. Squeeze out excess water.
4. Blend all ingredients until a smooth puree. This should be bright green in colour.
5. Semi whip the double cream.
6. Soak gelatine.
7. Heat gelatine in a little water until dissolved.
8. Cool slightly.
9. Fold in 1/3 of the whipped cream into puree.
10. Fold in the remainder of the whipped cream until fully incorporated.
11. Season with salt, lemon juice and cayenne.
12. Pipe into molds and freeze.

Blanched Asparagus

Set up the water and ice bath to cook the asparagus – both with a ratio of 3% salt to water, cook the asparagus and shock the asparagus in the ice water to stop cooking – the asparagus should still be room temperature.

Pecorino Tuille

1. Mix all ingredients together and leave overnight
2. Put into moulds and cook at 160oc – 0% humidity – 5 mins
3. Remove from oven press ensuring tuille remains flat.

Finished Tuille

Layer the 3 tuilles, with lemon gel, and finish with pecorino cream.

Preserved lemon puree

Blitz all together.

Pecorino Cream

1. Place the Pecorino butter and eggs in a thermo mix.
2. Blitz a speed 4 60dgrees for 4 minutes.
3. Whilst this is mixing bloom your gelatine and set up a bowl on top of some ice.
4. Turn temperature to 80 degrees on full spend for 2 minutes.
5. Pour the cooked mixture into the bowl on ice and mix until “blood Temp”.
6. Finish with salt.
7. Check with senior Chef.

Buttermilk dressing

Mix all ingredients together