Asparagus with Cobnut Butter Emulsion Recipe - Great British Chefs

Name: Asparagus with Cobnut Butter Emulsion Recipe - Great British Chefs
Ingredients: 1 bunch of asparagus; 100g of cobnuts, plus 5 deeply roasted cobnuts for grating (hazelnuts are fine if you can’t get a hold of cobnuts); 200g of white miso; 50g of salted butter; 2 eggs; 4 egg yolks; 1 tbsp of vinegar; 250g of salted butter, melted; salt

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Asparagus and butter is a classic combination, and David Taylor gives this dish an extra dimension by adding roasted cobnuts and white miso.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.

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Ingredients

1 bunch of asparagus
100g of cobnuts, plus 5 deeply roasted cobnuts for grating (hazelnuts are fine if you can’t get a hold of cobnuts)
200g of white miso
50g of salted butter
2 eggs
4 egg yolks
1 tbsp of vinegar
250g of salted butter, melted
salt