Asparagus with brown butter, aged pecorino and summer truffle
By: Curtis Stone From: Good Food Live
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Asparagus with brown butter, aged pecorino and summer truffle
- Prep time:
- 15 mins
- Cook time:
- 5 mins
- Serves:
- 4
Fresh asparagus combines with flavourful mature Pecorino cheese to tasty effect in Curtis Stone's recipe for a stylish starter
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Ingredients
- 100ml extra virgin Olive oil
- 50ml raspberry vinegar
- black pepper
- 1 summer truffle
- 50g Butter
- 16 Asparagus
- 1 head frisée, separated into leaves
- bunch of tarragon, torn into sprigs
- 10 sprigs chervil
- 75 g aged Pecorino cheese, shaved
Method
1. Make a vinaigrette, whisking together the olive oil and raspberry vinegar and seasoning with salt and freshly ground pepper. Finely chop a little of the summer truffle and mix in.2. Heat the butter in a large heavy-based frying pan. Add the asparagus and fry until the butter darkens and turns brown.
3. Place the frisee, tarragon and chervil on a serving plate. Criss-cross the asparagus spears on top of the salad, shave over some summer truffle and top with the shaved Pecorino cheese. Spoon over the asparagus spears and serve at once.
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