White Asparagus, Tomme de Corse, Hazelnut and Pear Dressing

Name: White Asparagus, Tomme de Corse, Hazelnut and Pear Dressing
Yield: Serves 4
Ingredients: 8 tbsp plain flour; 24 sprigs fennel shoots; 1.2 litres of cold water; 30 g summer truffle; 6 tbsp hazelnut dressing; 1 poached Comice pear; 50 g toasted whole hazelnuts; 20 cooked spears medium white asparagus; Salt and pepper; 6 litres water; 150 g Table salt; 2 star anise; 2 cloves; 1 Comice pear; 3 litres of water; 20 spears medium, white asparagus; 300 g caster sugar; ½ cinammon stick; 400 ml white wine vinegar; 25 ml chardonnay vinegar; 60 ml iced wine vinegar; 500 ml hazelnut oil; 2 tbsp pear purée; 100 ml white wine; 120 g Dijon mustard; 100 g Tomme de Corse cheese

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

20 cooked spears medium white asparagus
1 poached Comice pear
6 tbsp

Starter
Vegetarian

Method

Asparagus

Boil the 6 litres of water and add the table salt.
Make a paste with the other flour and water and then whisk ito the boiling liquid.
Peel the asparagus then boil in the water till just done (6