This gourmet asparagus and Parmesan recipe from Agnar Sverrisson achieves distinction thanks to Parmesan bread (topped with olive powder), Parmesan snow and hazelnuts. An intricate preparation sure to surprise and delight the most experienced of epicureans

Method
1.
Peel and chop the asparagus, retaining the trimmings. Blanch the asparagus tips in salted water and refresh in iced water
2.
Push the asparagus trimmings through a juicer so you are left with just the juice
3.
Thicken the asparagus juice with the xanthan gum using a stick blender
4.
Season the juice with the salt, sugar and Chardonnay vinegar. Pass through a fine sieve and set to one side
5.
Preheat the oven to 60°C/gas mark 1/4
6.
For the Parmesan bread, dissolve the yeast in a little water and add in the flour, salt, sugar, water and olive oil. Mix together to form a smooth but dry dough
7.
Place in a bowl and put cling film over the top. Leave to prove until doubled in size
8.
Roll out the dough using the pasta machine to 1-2mm and brush with oil. Sprinkle with grated Parmesan
9.
Preheat the oven to 160°C/Gas mark 3
10.
Bake in the oven for 8-10 minutes until golden brown, sprinkle with some olive powder and allow to cool on the tray. Snap the bread to required size when plating
Making black olive powder
To make black olive powder, wash 200g of Kalamata olives under cold running water for 10-15 minutes until the saltiness has gone. Place on a lined baking tray and dry out in a 60°C/gas mark 1/4 oven for 2-3 days until dried. Chop into a fine powder
11.
To make the Parmesan snow, bring the water to the boil and soak the gelatine in cold water for 5 minutes. Add the Parmesan, salt, a pinch of pepper, lemon juice and the gelatine to the boiling water and then blitz with the stick blender
12.
Pass through a fine sieve, chill and add the seasoning
13.
Fill the ice cream machine and churn until it reaches a 'snow' consistency
14.
Plate the asparagus with a chip of the bread and sprinkle both with Parmesan snow and hazelnuts
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Ingredients

Asparagus juice

Parmesan bread

  • 1 tsp of black olive powder
  • 20g of fresh yeast
  • 420g of plain flour
  • 10g of salt
  • 10g of sugar
  • 180ml of water
  • 50ml of olive oil
  • oil, to brush
  • 20g of Parmesan, freshly grated

Parmesan snow

To serve

  • 2 tbsp of hazelnuts, roughly chopped

Equipment

  1. Juicer
  2. Ice cream maker
  3. Pasta machine

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Asparagus is paired with Parmesan used two ways - as an incredibly light, crisp bread and in the form of 'snow' - in this beautiful starter

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