About This Recipe
A velvety springtime treat where the sweetness of green asparagus and Parmesan cheese comes alive with the freshness of Mint Olive Oil, all enhanced by the character of a hint of smoked fish.
Ingredients
At Oliviers&Co
1 dash of Everyday Cooking EVOO
2 tbs of Mint Olive Oil
At the market
12 green asparagus spears
30 cl single cream
20 cl milk
40 g Parmesan cheese
2 gelatine leaves
To garnish: piece of smoked fish
Directions
Prepare the fresh asparagus by cutting off the tips and removing the small scales with a knife.
Cut the stalks in half lengthwise, then into small pieces.
Heat a dash of La Classique in a hot frying pan, fry the pieces for about ten minutes, adding the tips three minutes before the end.
Soften the gelatine in cold water. In a saucepan, bring the milk and cream to the boil.
Remove from the heat, add the gelatine and stir until the mixture is smooth and thick.
Add the grated Parmesan and asparagus. Blend and then pass the mixture through a sieve.
Add 2 tablespoons of olive oil and mint and mix.
Divide between the verrines and leave to cool in the refrigerator for at least two hours.
Before serving, drizzle with a little olive oil and mint. Garnish with a piece of smoked fish.