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