Buckwheat and Asparagus Risotto

Buckwheat, and Asparagus and Parmesan Shavings

• 70 g buckwheat
• 200 g water, plus extra for soaking
• 10 g salt
• 3 green asparagus
• 30 g Parmesan cheese
• 10 ice cubes

Pine Nut Oil and Toasted Pine Nuts

• 60 g pine nuts
• 50 g sunflower oil

Pickled Asparagus

• 50 g caster sugar
• 150 g vinegar
• 100 g water
• 3 green asparagus

Asparagus Jus

• 200 g green asparagus, cut in pieces (2 cm)
• 65 g liquid vegetable stock
• 65 g double cream

Finalisation

• 30 g Parmesan cheese, cut in pieces (2 cm)
• 20 g mascarpone
• 50 g unsalted butter, diced
• 3 green asparagus, cut in small pieces (5 mm)