Advertisement
Asparagus/Hazelnut
Preparation info
- Serves
10
- Difficulty
Medium
Appears in
By Sat Bains
Published 2012
We make an asparagus ‘gazpacho’, with chopped raw asparagus, panna cotta and then crushed hazelnuts to give it texture. It’s very fresh: the idea is to give you the pure essence of asparagus when it’s at its peak.
Ingredients
You will also need
10 spears
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Components
- Asparagus/Hazelnut
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe