Ingredients

Ingredients For the tarragon vinaigrette

• ½ lemon, juice only

• 120ml/4fl oz white wine vinegar

• pinch caster sugar

• salt and freshly ground black pepper

• 500ml/17fl oz olive oil

• 2 cloves garlic, cut in half

• 3 sprigs tarragon

For the asparagus crowns

• 28 asparagus spears, peeled and ends trimmed

• 1 leek, white and pale green part only, halved lengthways and leaves separated

• 175g/6oz Vulscombe goats' cheese, or other similar very soft, creamy goats' cheese

• 100ml/3½fl oz single cream

• ¼ clove garlic, crushed

• salt

• pinch cayenne pepper

• 1 small raw beetroot, peeled, rinsed and grated coarsely

• 150ml/5fl oz cider vinegar

• 40g/1½oz sugar

• 4 sprigs chervil, to garnish

Description

Recipe Uses ½ Lemon, Juice Only, 120ml/4fl Oz White Wine Vinegar, Pinch Caster Sugar, Salt And Freshly Ground Black Pepper, 500ml/17fl Oz Olive Oil,...

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