Asparagus, buttermilk, smoked oil
Australian Gourmet Traveller recipe for asparagus, buttermilk, smoked oil by Ben Shewry from Attica restaurant in Melbourne.
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Cooking tools:
- Cold smoker
- Smoker
- Kitchen torch
- Mixing bowl
- Refrigerator
- Airtight container
Ingredients
- 12 white asparagus spears, snapped and gently peeled
- 8 green asparagus spears, snapped and gently peeled
- To taste: sea salt flakes
- ½ tsp fresh wild fennel pollen
- 16 wild fennel tips
- Small grind of white pepper
- Cultured butter and buttermilk
- 1 litre organic Jersey cow cream (45% fat; see note) (4 cups)
- 50 gm organic natural yoghurt (with no thickeners)
- To taste: table salt
- Smoked oil
- 100 ml extra-virgin olive oil (a fruity one works best)
- 250 gm food-grade sawdust (see note), for smoking
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