A great starter.


  • 16 green asparagus spears
  • 4 white asparagus spears
  • 20g freshly grated horseradish
  • 20g cream
  • 100g milk
  • 100g hazelnuts, toasted
  • 100g tender watercress
  • Pea shoots
  • Sea salt and freshly ground black pepper
  • 1 lemon
  • 20g olive oil
  • 20g lemon vinegar
  • 50g Parmesan


  1. Take the asparagus and snap off the bottom (1/3), wash and lightly trim.
  2. In a pan of boiling salted water, cook the green asparagus until tender, 1-2 minutes.
  3. Cook the white asparagus for 5-6 minutes. Remove and caramelise in a pan until golden brown.
  4. Refresh cooked asparagus in ice water, once chilled store in the fridge until needed.
  5. Finely slice the trimmed asparagus spears on the diagonal using a mandolin and set aside.
  6. Bring the horseradish, milk and cream to the boil and infuse for 2 hours. Strain off and aerate with hand blender.
  7. Marinate the raw and cooked asparagus with salt, pepper, olive oil, lemon vinegar and lemon zest.
  8. Assemble on a plate as you like, spoon the horseradish around, add the hazelnuts and some picked watercress, pea shoots and freshly grated parmesan.