Name: Asparagus with spruce emulsion and seasonal flowers
Total time: 45 min
Ingredients: 4 asparagus spears, as large as you can find – Luke uses Yorkshire asparagus; clarified butter, ideally smoked, for brushing; 50ml of parsley oil, made by blending parsley leaves and oil together then straining; sea salt, to taste; 120g of rice vinegar, Luke uses a vinegar called Oishi Su made by Nihon Shizen Hakku; 150g of caster sugar; 10g of pickled spruce; 25g of spruce vinegar; 3.5g of agar agar; 15g of spruce oil; 25g of shio koji; 25g of pickled spruce; 60g of spruce vinegar; 20g of dashi; 30g of hon mirin; 2 egg yolks, Luke uses Burford Brown eggs; 240g of parsley oil; 10g of kombu oil; 1 nori sheet, blitzed into a powder using a spice grinder; edible flowers, and herbs (use whatever's in season)

Asparagus with spruce emulsion and seasonal flowers

by Luke French

Ingredients

Fruit & Vegetables

4 asparagus spears, as large as you can find – Luke uses Yorkshire asparagus

Dairy

clarified butter, ideally smoked, for brushing

Store Cupboard

sea salt, to taste
150g of caster sugar
2 egg yolks, Luke uses Burford Brown eggs

Oils & Vinegars

120g of rice vinegar, Luke uses a vinegar called Oishi Su made by Nihon Shizen Hakku

Speciality Ingredients

3.5g of agar agar
25g of shio koji
20g of dashi
1 nori sheet, blitzed into a powder using a spice grinder
edible flowers, and herbs (use whatever's in season)

Alcohol

30g of hon mirin