- Time 45 minutes
- Serves 2-6 depending on quantity of Asparagus
- 200g of Barber’s Cheddar
- A handful of fresh Wild Garlic 200g
- 1 tin of Chickpeas
- 100ml olive oil
- 250ml vegetable stock
- Fresh Asparagus 1 bunch
- 50g Farmhouse Butter
- Drain the chickpeas and place in a sauce pan and cover with vegetable stock. Heat gently whilst being careful not to boil cook for 4 to 5 min and drain
- Grate 200g of Barber’s 1833 Cheddar and set aside 50g
- Place 2/3 of the wild garlic (washed) in a food processor along with 150g grated cheese and the drained chickpeas. Blend until the consistency is smooth and humus like
For the Wild Garlic Oil
- In a heavy based pan add 100ml of olive oil and the remaining wild garlic leaves, heat on an extremely low heat, cover with a lid. Heat for 8 to 10 min. Do not allow the leaves to fry. Remove from heat and pour the infused oil into a clean jug separating out the garlic leaves.
- Place a tray lined with baking parchment and sprinkled with the remaining grated cheddar under a hot grill. Grill until the cheddar is bubbling and brown. Remove from the grill and allow to cool for 4 to 5 minutes – it will crisp up
- Trim the Asparagus. Boil a kettle and place the trimmed asparagus in a bowl and cover with boiling water. Allow the Asparagus to sit in the water of 3mins. Drain and set aside.
- Take a frying pan and add the butter keeping a knob back for the chickpea puree, now add the Asparagus and fry until it starts to lightly brown
- Heat the cheddar, chickpea and wild garlic puree in a small sauce pan with the knob of butter, you can add some vegetable stock to this if you wish the puree to be looser
- Spoon the puree onto a serving plate, you can use a cookie cutter to keep nice circles. Next place the spears of Asparagus on the plate
- With a palette knife break up the grilled cheddar to form crumbs and sprinkle the plate.
- Gently spoon some of the wild garlic oil onto the dish as a dressing
- Garnish with edible wild garlic flowers