Asparagus with Parmesan snow, olive biscuit and hazelnuts
- Starter
- Medium
- 4
- 1 hour 30 minutes
PT1H30M
This gourmet asparagus and Parmesan recipe from Agnar Sverrisson achieves distinction thanks to Parmesan bread (topped with olive powder), Parmesan snow and hazelnuts.
Ingredients
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
Equipment
- Pasta machine
- Ice cream maker
- Juicer
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
- 4g of xanthan gum
4
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
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
- 20g of fresh yeast
- 420g of plain flour
- 10g of salt
- 10g of sugar
- 180ml of water
- 50ml of olive oil
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
- oil, to brush
- 20g of Parmesan , freshly grated
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
- 1 tsp black olive 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
- 500ml of water
- 1/4 gelatine leaf
- 250g of Parmesan , freshly grated
- 1 tsp salt
- pepper
- 20ml of lemon juice
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
- 2 tbsp of hazelnuts , roughly chopped
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Asparagus with Parmesan snow, olive biscuit and hazelnuts
