Ingreadient :

• 2 large bunch of asparagus  – tip: you can trim with a potato peeler and cut the end off as the colour changes
• Butter and rocksalt
• 150ml veg oil
• 50ml white wine vinegar
• 1 tbsp Dijon mustard
• Splash of water
• 300g asparagus, peeled and finely sliced
• 300ml milk
• 100ml double cream
• Small bunch parsley
• Salt and pepper
• Double cream
• Herb oil
• Asparagus trimmings

Direction :

1. Boil the asparagus, drain and sprinkle with salt and cover with melted butter.
2. Bring a large pan of salted water to the boil and blanch the asparagus for 2 minutes. Then, drain into iced water. Or if you want to grill, drizzle the asparagus in olive oil, season, place on a heated BBQ  and cook until charred.
3. Drizzle over melted butter and sprinkle in rock salt. To serve, place the asparagus on a plate dot with butter rocksalt or dressingPut the asparagus, milk and cream into a large pan, bring to the boil and then simmer for 5 minutes. Add the parsley, then blitz until smooth. Pour into warm bowls, drizzle over cream, oil, add garnish and asparagus shavings.