White Asparagus with Comte-Infused Milk Curd, Roasted Nuts and Herb Flowers

The idea of being able to eat fresh milk curd from the cheese-making process is attractive. Here I have infused grated aged comte in Jersey milk, which has a higher fat content than regular milk, and lightly set it with rennet. It’s served immediately while still warm; the curd is delicate yet its flavour echoes the more matured comte. I always look forward to white asparagus in spring.