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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