Asparagus, Buttermilk, Smoked Oil

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Preparation info

  • Serves

    4

    : You will Need to Begin this Recipe 1 Day Ahead
    • Difficulty

      Easy

Appears in

Origin

By Ben Shewry

Published 2012

  • About

At Attica we use the buttermilk that is produced every day as a by-product of making cultured butter. It is nothing like commercially made buttermilk, which reminds me of thin yoghurt as it’s mainly produced by directly fermenting skim milk.

The quality of the cream is the most important factor when making butter and buttermilk. We buy exceptional organic cream from a small herd of Jersey cows from Lakes Entrance, Victoria. To me, the milk and cream from the Jersey cow is king. It i