Ready in 10 mins (with 1 hour chilling)
- 12 purple asparagus, sliced thinly lengthways then halved
- Zest of 1 lemon and juice of ½ lemon
- 1 tsp mint honey
- 1 tbsp chopped fresh curly parsley
- 2 tsp white truffle oil
- Sea salt and pink peppercorns
- Pea flowers, to decorate
A tasty morsel of what’s to come in the ceviche, but with a mix of flavours that gets your guest’s palates ready for a spring feast, this is simple to do and can be done well ahead of time, giving you chance to catch up, if needed, with making the following courses.bFirst, place the asparagus in a small bowl and add the lemon zest and juice. Mix in the mint honey, a sprinkling of ground pink peppercorns and the parsley.
Combine well, but carefully, as the raw asparagus will be delicate, then cling film and chill for a least an hour.
Arrange the chilled mixture on six amuse bouche plates (I use saucers), then drizzle each with truffle oil, sprinkle with sea salt and garnish with pea flowers.