Asparagus - Emily Roux & Diego Ferrari - Recipes - Seasoned by Chefs
A delicious springtime asparagus dish by Emily Roux and Diego Ferrari from their restaurant Caractère in the heart of London's Notting Hill district.
Ingredients
- 75g of flour
- 1/2 tbsp. of bamboo charcoal powder
- 75g of parmesan
- 63g of butter
- 125g of unsalted almonds, blanched
- 150ml of milk
- 250ml of double cream
- 3 chopped shallots
- 38cl of white wine
- 13cl of white wine vinegar
- 200g of cold cubed butter
- ½ a bunch of tarragon
- 16 large green asparagus spears
- 30g of butter
- Salt and pepper for seasoning
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