Asparagus with Hogweed and Mead Recipe - Great British Chefs

Ingredients

• 20g of flat-leaf parsley, washed and picked
• 75g of pine needles, ideally maritime pine needles
• 75ml of extra virgin rapeseed oil
• 20 asparagus spears, trimmed (reserve the trimmings for the purée)
• 30g of pine needles, ideally maritime pine needles
• 100ml of rapeseed oil
• 3g of salt
• 75g of unsalted butter
• 250g of asparagus, including the trimmings from the spears, chopped
• 4g of salt
• 50g of baby spinach, washed
• 100ml of water
• 50g of unsalted butter
• 20 hogweed shoots, young
• 12 fiddlehead ferns, young
• 15 hogweed leaves
• 100g of unsalted butter
• 125g of mead, Chris uses Tintern mead
• 7g of honey, Chris uses a locally made honey
• 85g of unsalted butter
• sea salt
• lemon juice
• 2g of lecithin
• 12 pennywort
• 20 hedge bedstraw tips