PAPPARDELLE ASPARAGUS, WILD GARLIC, SUNFLOWER SEEDS

Serves 10

Fresh pappardelle

For the asparagus & wild garlic puree

3 bunches green asparagus

1 bunch fresh basil

7 cloves garlic

100g fresh wild garlic

150g pitted green olives (we recommend nocelara olives)

150ml virgin olive oil

80ml pomace oil

100ml olive brine

4g salt

2g gelepressa (xanthan gum)

For the sunflower seed sauce

200g sunflower seeds

4 shallots

6 cloves garlic

2 sticks celery, chopped

300ml vegetable stock

150g nocelara olives (pitted and cut into ¼)

30g sweet miso paste

10g black berber chilli

50ml pomace oil

To serve

1 tsp salt

50ml vegetable stock

50g pecorino (or similar hard Scottish cheese)

Lemon for zest

Sourdough croutons

Fresh basil l For the asparagus & wild garlic puree, remove woody stems of asparagus. Slice asparagus into thin round slices from bottom of stem to half way up. Cut the rest of the stems for later into quarters lengthways. l Heat a medium sized pan with pomace oil. Add the garlic and sliced asparagus. Sweat on high heat, then cover to steam for 30 secs. Add the wild garlic and cook for 30 secs. Add the basil and cover for 30 secs. Add olive brine and boil for 45 secs then add 4g salt. l Remove from the heat and lightly cool, then blend with 2g gelespressa for 2 mins. Add the extra virgin oil to the blender and blend until smooth. Chill over ice tray bag (2 stainless steel bowls – fill one ½ full ice water. Place the other on top with the puree). l For the sunflower seed sauce, roast sunflower seeds at 180ºC until golden (should take around 10 mins). l Add garlic to a medium sized pan and sweat until starts to turn golden. Add diced shallots and cook for 2mins, then add celery and cook for another 2 mins (there should be no colour on these). Add the roasted seeds, the chilli, vegetable stock and bring to boil then add the miso paste and mix well. l Chill the mix down and leave aside. Check seasoning once cooled, may take more miso depending on saltiness of miso and stock. l To serve, boil water in a pot with 1 teaspoon of salt (for pasta later). While water is boiling, add the asparagus puree to a small pot and heat gently. l In a large saute pan, add the sunflower seed mix and reduce with 50ml of stock. This should be until it is a saucy risotto consistency. Leave on a low heat. l Add pasta to boiling water (around 70g per person), boil for 2 mins. Drain and add to the large sauté pan with the sunflower mix. If you need more liquid, heat up more vegetable stock and add it. Add the heated puree. l Grate some pecorino, ½ lemon zest and chopped basil and fold into the mix. l When ready, place into a large serving bowl and cover with sourdough croutons, more grated pecorino and more ripped basil.

DEAN PARKER is Head Chef and Co-Founder of Bib Gourmand-awarded Celentano’s. See Dean in the La Española Chefs Theatre on Saturday 12 August at 2pm