GREEN ASPARAGUS, ROMESCO & IDIAZABAL CHEESE

I love this with a crispy fried egg (puntilla) on top, or shaved summer truffle. You may not need all the romesco, but it isn’t possible to make a smaller amount in the blender. Any that’s left over will be delicious with everything, and it keeps well in the fridge.

FOR 4–6

16 fresh medium-sized English asparagus spears, hard woody ends snapped off (usually the end 3–4cm)

sea salt and freshly ground black pepper

80g roasted hazelnuts, roughly crushed with the back of a knife

2 shallots, chopped

3 tablespoons Pedro Ximénez (PX) balsamic vinegar

6 tablespoons extra virgin olive oil, plus a bit extra for the griddle

80g Idiazabal cheese (see here), or other sheep’s cheese

1 x romesco (see here)

½ a bunch of fresh basil leaves

Blanch the asparagus in boiling salted water for 40 seconds, then remove to a bowl of iced water to stop them cooking and keep them green.

Mix the crushed hazelnuts in a bowl with the shallots, vinegar and olive oil to make a dressing. Shave the Idiazabal.

Drizzle a little more olive oil on a large griddle pan and put on a medium heat, then add the blanched asparagus and season with salt and pepper. Cook for around a minute – just enough to caramelize slightly and warm through.

Spoon the romesco on to your plates, place the asparagus on top and drizzle over the hazelnut dressing. Finish with the Idiazabal, thinly sliced, another drizzle of olive oil and the basil leaves.