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Ingredients

• 12 x Asparagus spears, trimmed and blanched
• 1 x Shallot, finely minced
• 1 x Clove garlic, minced
• 15 gm Butter, (1/2oz)
• 25 gm Arborio rice, (1oz)
• 200 ml Muscat wine, (7fl ounce)
• 350 ml Chicken stock, (12fl ounce)
• 30 gm Fresh chervil, (1oz)
•     Fresh chives
•     Mascarpone cheese
•     Basil oil
•     Vanilla syrup
• 350 ml Vanilla syrup, (12fl ounce)
• 350 ml Muscat wine, (12fl ounce)
• 2 x Shallots, minced
• 1 x Garlic clove, minced
• 1/2 x Vanilla pod
• 1 tsp Crushed coriander seeds
• 1 tsp Clear honey
•     Salt and pepper

Description

To Make The Vanilla Syrup, Place All The Ingredients In A Pan And Simmer To Reduce To A Syrupy Consistency, Season To Taste, Then Strain. Trim The White Bottoms From The Asparagus…

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