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
24 Medium asparagus spears
Sprigs of chervil
50ml Sherry vinegar
100ml Truffle juice
100ml Olive oil
250ml Double cream
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.