Esparragos con Romesco
Grilled asparagus, hazelnut romesco, hazelnuts, lemon zest, Manchego cheese
Server Description
The perfect spring dish. The shaved Manchego cheese adds richness to the tangy romesco.
pronunciation
ES PAR RAY GUS - CONE - RO MESS KO
runner description
Grilled asparagus
Line up notes
allergies
Dairy
–
Gluten
Nut
–
–
ingredients
- 6 oz pencil asparagus trimmed & peeled
- 60g / 2 oz romesco
- 1g / 8 ea mint leaves
- 2 g lemon juice
- less 1g lemon zest
- 15g Hazelnuts fried and crushed
- 14g / 1/2 oz microplaned Manchego cheese
- Maldon salt
- cracked black pepper
- Olive Oil
sourcing
procedure
- Drizzle the asparagus with olive oil and salt on a tray.
- Grill a la plancha until cooked but still crunchy
- Remove asparagus from the plancha, Drizzle with a little lemon juice
- Dollop 60g of romesco on one side of your plate and drag across the center.
- Set hot asparagus neatly on top, centered with all tip facing the same direction.
- Garnish with crushed hazelnuts, picked mint leaves (tear the larger leaves in half)
- Microplane manchego cheese on top.
- Mircoplane lemon zest on top
- Finish with olive oil
critical control points
PACKAGING
