Celebrity chef Marco Pierre White’s restaurants on P&O cruise ships are hugely popular – here’s one of his recipes for you to try at home

Asparagus with truffle
Asparagus with truffle

Asparagus with Truffle

Serves 4

Ingredients
24 Medium asparagus spears
Lemon juice
Sea salt
Sprigs of chervil

Dressing
50ml Sherry vinegar
100ml Truffle juice
100ml Olive oil
250ml Double cream

Method

Remove the tough bottoms of the asparagus spears. Cook in boiling salted water, with a squeeze of lemon juice, for four to six minutes until just tender but still slightly crisp.

To make the dressing, whisk together all the ingredients.

Drain the asparagus and place six spears on each warmed plate. Pour the dressing over the asparagus and garnish with fresh chervil.

Marco Pierre White has restaurants on P&O cruise ships
Marco Pierre White has restaurants on P&O cruise ships

Enjoy…

 

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Try Monkfish and scallops recipe from Jean-Marie Zimmermann

Read the latest issue of Cruise International in shops now

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