Asparagus with Parmesan Recipe - Great British Chefs

Asparagus with Parmesan snow, olive biscuit and hazelnuts

Starter
medium
4
1 hour 30 minutes, plus proving and churning time

PT1H30M

This gourmet asparagus and Parmesan recipe from Agnar Sverrisson achieves distinction thanks to Parmesan bread (topped with olive powder), Parmesan snow and hazelnuts.

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Ingredients

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Metric

Imperial

Asparagus juice

25 asparagus spears
4g of xanthan gum
2 tsp Chardonnay vinegar
salt
sugar

Parmesan bread

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

Parmesan snow

250g of Parmesan, freshly grated
500ml of water
1/4 gelatine leaf
1 tsp salt
pepper
20ml of lemon juice

To serve

2 tbsp of hazelnuts, roughly chopped

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Pasta machine
Ice cream maker
Juicer

Peel and chop the asparagus, retaining the trimmings. Blanch the asparagus tips in salted water and refresh in iced water

25 asparagus spears
salt

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

salt
sugar
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
pepper
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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Agnar Sverrisson

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.