Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.
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Peel and chop the asparagus, retaining the trimmings. Blanch the asparagus tips in salted water and refresh in iced water
25 asparagus spears
Push the asparagus trimmings through a juicer so you are left with just the juice
Thicken the asparagus juice with the xanthan gum using a stick blender
4g of xanthan gum
Season the juice with the salt, sugar and Chardonnay vinegar. Pass through a fine sieve and set to one side
2 tsp Chardonnay vinegar
Preheat the oven to 60°C/gas mark 1/4
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
20g of fresh yeast
420g of plain flour
10g of salt
10g of sugar
180ml of water
50ml of olive oil
Place in a bowl and put cling film over the top. Leave to prove until doubled in size
Roll out the dough using the pasta machine to 1-2mm and brush with oil. Sprinkle with grated Parmesan
oil, to brush
20g of Parmesan, freshly grated
Preheat the oven to 160°C/Gas mark 3
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
1 tsp black olive powder
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
500ml of water
1/4 gelatine leaf
250g of Parmesan, freshly grated
1 tsp salt
20ml of lemon juice
Pass through a fine sieve, chill and add the seasoning
Fill the ice cream machine and churn until it reaches a 'snow' consistency
Plate the asparagus with a chip of the bread and sprinkle both with Parmesan snow and hazelnuts
2 tbsp of hazelnuts, roughly chopped
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