Roasted white asparagus, pine nuts, rhubarb, chervil and buttermilk

Preparation method

1. For the buttermilk pannacotta, soak the gelatine leaves in a bowl of cold water until softened. Lightly grease four dariole moulds.

2. Place the cream into a heavy-based pan and season with salt and freshly ground black pepper. Bring to the boil. Squeeze out any excess liquid from the softened gelatine, then add to the boiled cream and stir until dissolved. Remove from the heat and allow to cool slightly before whisking in the buttermilk. Season with salt and freshly ground black pepper.

3. Pour the buttermilk mixture into the prepared dariole moulds and place into the fridge to set.

4. Preheat the oven to 100C/210F/Gas ¼.

5. For the rhubarb, make a stock syrup by placing the sugar and water into a pan over a gentle heat. Cook, stirring occasionally, until the sugar has dissolved, then bring to a simmer for 3-4 minutes.

6. Slice one stick of rhubarb into thin strips, then add to the stock syrup and cook for 1-2 minutes, or until tender. Remove the rhubarb slices from the syrup and lay on a silicone baking sheet. Place into the oven to dry out for 20 minutes, or until crisp, then transfer to a wire rack to cool.

7. Chop the remaining rhubarb into small pieces and place into a pan with a splash of water and cook over a low heat until tender. Add some caster sugar to taste, and a splash of grenadine. Transfer to a food processor and blend to a chunky purée.

8. For the mustard aioli, place the egg and egg yolk into a bowl and season with salt and pepper. Add the mustard, crushed garlic and white wine vinegar, then blend with a stick blender until smooth. Then, slowly add the grapeseed oil in a thin, steady stream while continuing to blend, until the mixture is thick and emulsified. Season to taste with salt, freshly ground black pepper and a little extra mustard and vinegar, to taste.

9. For the croutons, cut the bread into small pieces. place into a frying pan and drizzle with olive oil. Cook over a medium heat, tossing occasionally, until the bread cubes are starting to colour. Add the lemon thyme, crushed garlic, salt, freshly ground black pepper and the butter and fry until the bread is golden-brown and crisp. Drain on kitchen paper.

10. Preheat the oven to 180C/350F/Gas 4.

11. For the asparagus, place the pine nuts into a dry frying pan over a medium heat and gently toast until golden-brown. Transfer half the pine nuts to a food processor and pulse to a fine crumb. Dress the remaining pine nuts in a small bowl with the pine oil, salt and freshly ground black pepper. Set aside.

12. Place the asparagus into a baking tray and toss with some olive oil, salt and freshly ground black pepper. Roast in the oven for about ten minutes, or until golden-brown and tender. Once cooked, remove the asparagus from the oven and brush with orange blossom honey and coat in the pine nut crumbs.

13. To serve, place the panna cotta moulds into hot water for 10 seconds to loosen the sides, then turn out onto a serving plate. Place a small spoonful of rhubarb purée to the side then lay three pine nut-dipped asparagus spears on the other side with a spoonful of mustard aioli. Sprinkle with croutons and rhubarb crisps. Scatter the dressed pine nuts around the plate and garnish with the chopped chervil.

1-2 hours preparation time

1 to 2 hours cooking time

Serves 4