Pastry layers with wild mushrooms, Norfolk asparagus and blue cheese dressing
by Galton Blackiston
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Ingredients
Store Cupboard
110g of plain flour, plus extra for dusting
1 egg yolk
1 tsp clear runny honey
1 tsp Dijon mustard
salt
black pepper
Cheese
175g of mature cheddar, finely grated
50g of Binham blue cheese, crumbled
Dairy
110g of salted butter
Spices & Dried Herbs
1 pinch of cayenne pepper
Oils & Vinegars
1/2 tbsp of red wine vinegar
150ml of extra virgin olive oil
3 tbsp of olive oil
Fruit & Vegetables
1/2 lemon, juiced
3 shallots, finely chopped
1 garlic clove, finely chopped
225g of wild mushrooms
16 asparagus spears, trimmed to about 7.5cm long
Salad & Fresh Herbs
2 tbsp of flat-leaf parsley, chopped
1 handful of salad leaves