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Asparagus with brown butter, aged pecorino and summer truffle

Curtis Stone from Good Food Live
Fresh asparagus combines with flavourful mature Pecorino cheese to tasty effect in Curtis Stone's recipe for a stylish starter

Asparagus with brown butter, aged pecorino and summer truffle

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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Serves: 4

Prep: 15 min
Cook: 5 min

Ingredients
100ml extra virgin olive oil
50ml raspberry vinegar
salt and fresh ground black pepper
1 summer truffle
50g Butter
16 asparagus spears, sliced lengthways
1 head frisee, separated into leaves
bunch of tarragon, torn into sprigs
10 fresh chervil sprigs
75g aged Pecorino cheese, shaved