Asparagus With Truffle Dressing And Rosemary Biscuits

Ingredients

Ingredients For the dressing
  • 2 free-range egg yolks

  • 4 tsp sugar

  • 2 tsp Dijon mustard

  • 75ml/2¾fl oz white wine vinegar

  • 250ml/9oz olive oil

  • 50ml/1¾fl oz truffle oil

  • Salt and freshly ground black pepper

  • 1 lemon, juice only

For the biscuits
  • 125g/4½ oz butter, softened at room temperature

  • 1 free-range egg

  • 225g/8oz plain flour

  • 50g/1¾oz grated parmesan

  • 2 tbsp chopped fresh rosemary

  • Pinch smoked paprika

  • Pinch salt

To serve
  • 24 asparagus stalks, blanched

  • Handful rocket

  • 1 tbsp pecorino shavings

Description

Recipe Uses 2 Free-range Egg Yolks, 4 Tsp Sugar, 2 Tsp Dijon Mustard, 75ml/2¾fl Oz White Wine Vinegar, 250ml/9oz Olive Oil, 50ml/1¾fl Oz Truffle...

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