Recipe Asparagus tartare with Flowerdale Farm baby veg, edible flowers and leaves
Created by Nic Backhouse, Chef de Partie of The Stables at Stones
Keywords
- Flowerdale Sprout Farm
Ingredients
- 200 grams Green asparagus
- 100 grams Butter
- 50 grams Whipping cream
- 100 mL Jersey milk
- 2 Gelatine leaves
- 250 grams Cream
- 1 dash(es) Salt
- 1 Loaf levain crisp
- 1 Bunch Flowerdale Farm Baby Golden Beet (oven baked)
- 1 Punnet Flowerdale Farm Bulls Bood Foliette
- 1 Punnet Flowerdale Farm Wasabi Leaves
- 1 Punnet Flowerdale Farm Sweet Allysum Edible Flowers
- 1 Punnet Flowerdale Farm Micro Salad Mix
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