White Asparagus, Tomme de Corse, Hazelnut and Pear Dressing

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Ingredients

  • 20 cooked spears medium white asparagus
  • 1 poached Comice pear
  • 6 tbsp hazelnut dressing
  • 50 g toasted whole hazelnuts
  • 30 g summer truffle
  • 100 g Tomme de Corse cheese
  • 24 sprigs fennel shoots
  • Salt and pepper

Asparagus

  • 20 spears medium, white asparagus
  • 8 tbsp plain flour
  • 1.2 litres of cold water
  • 6 litres water
  • 150 g Table salt

Poached Pear

  • 1 Comice pear

Poaching Liquor

  • 2 star anise
  • 2 cloves
  • 3 litres of water
  • 300 g caster sugar
  • ½ cinammon stick
  • 400 ml white wine vinegar
  • 100 ml white wine

Hazelnut Dressing

  • 120 g Dijon mustard
  • 25 ml chardonnay vinegar
  • 60 ml iced wine vinegar
  • 500 ml hazelnut oil
  • Salt and pepper
  • 2 tbsp pear purée

Method

Asparagus

  1. Boil the 6 litres of water and add the table salt.
  2. Make a paste with the other flour and water and then whisk ito the boiling liquid.
  3. Peel the asparagus then boil in the water till just done (6-7minutes).
  4. Refresh and then keep to one side.

Poached Pears

  1. Place all the poaching liquor ingredients together and bring to the boil.
  2. Place the peeled whole comice pear inside and poach for 10-12 minutes.
  3. Remove from heat and leave to cool inside the liquor.

Hazelnut Dressing

  1. Place the mustard, vinegar, seasoning, pear purée and iced wine into the blender.
  2. Gradually add the oil until emulsified and a thick vinaigrette has formed.
  3. Place in a bowl over ice until later.

To Serve

  1. Season the asparagus with malden salt and pepper and place flat on the plates.
  2. Drizzle some dressing over and around the asparagus.
  3. Spoon some diced pear and toasted hazelnuts over the asparagus.
  4. Finally top with summer truffle slices, Tomme de Corse shavings and fennel shoots.
Chef Magazine / Issue 36 / July / 2014