Asparagus with brown butter, aged pecorino and summer truffle


  • 100 ml extra virgin olive oil
  • 50 ml raspberry vinegar
  • black pepper
  • 1 summer truffle
  • 50 g butter
  • 16 asparagus
  • 1 head frise, separated into leaves
  • bunch of tarragon, torn into sprigs
  • 10 sprigs chervil
  • 75 g aged pecorino cheese, shaved


Fresh Asparagus Combines With Flavourful Mature Pecorino Cheese To Tasty Effect In Curtis Stone's Recipe For A Stylish Starter

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