Asparagus with Parmesan snow, olive biscuit and hazelnuts

by Agnar Sverrisson
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servings4
1 hour 30 minutes

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

Method

1
Peel and chop the asparagus, retaining the trimmings. Blanch the asparagus tips in salted water and refresh in iced water
  • 25 asparagus spears
  • salt
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