Asparagus with Parmesan Recipe - Great British Chefs

Ingredients

• 25 asparagus spears
• 4g of xanthan gum
• 2 tsp Chardonnay vinegar
• salt
• sugar
• 20g of Parmesan, freshly grated
• 20g of fresh yeast
• 420g of plain flour
• 10g of salt
• 10g of sugar
• 180ml of water
• 50ml of olive oil
• oil, to brush
• 1 tsp black olive powder
• 250g of Parmesan, freshly grated
• 500ml of water
• 1/4 gelatine leaf
• 1 tsp salt
• pepper
• 20ml of lemon juice
• 2 tbsp of hazelnuts, roughly chopped