Celebrating our gorgeous UK asparagus season with this trio of asparagus deliciousness, each element of this dish is so stunning in its own right. However, as a trio, the combined flavours and textures were just divine.
The risotto cakes were bursting with flavour… I used a tip from @greatbritishchefs where the stock used to cook the risotto is made from simmering the asparagus woody ends and also parts of the asparagus are boiled with a pinch of bicarbonate soda then blitz into a purée and mixed in, a genius method which gives such a punch of flavour and also keeps that amazing vibrant colour.
The wild garlic, asparagus and pea purée turned out so creamy and luxurious, I can’t wait to try it again to accompany some fish or meat. It was all topped off with a crunchy, sweet ribboned asparagus salad with the sharpness of shaved parmesan and the magic of toasted pine nuts, which gave the dish such an earthy and beautiful balance.
METHOD FOR RISOTTO CAKES METHOD PURÉE METHOD RIBBONED ASPARAGUS METHOD TO ASSEMBLE
METHOD FOR RISOTTO CAKES
METHOD RIBBONED ASPARAGUS
METHOD TO ASSEMBLE