560g first-grade white, medium asparagus
Sugar
4 sheets won ton wrapper
20g opal basil
80g Jabugo ham, thinly sliced
160g Beaufort cheese, thinly sliced
Salt
½ free-range hen's egg
Olive oil

For the fumetof tomatoes
75g round shallots, chopped
10g garlic, chopped
40ml Vallée de Baux olive oil
Bouquet garni
200g ripe plum tomatoes, chopped
200g ripe beef tomatoes, de-seeded and chopped
200ml dry Alsacewine
500ml white chicken stock
100g Lescurebutter
Salt and pepper

For the garnish
Dried tomato crisps
Sprig of opal basil
Olive oil

Method

Blanch the asparagus in boiling salted water, with a pinch of sugar, until tender. Refresh in iced salted water, remove and dry. Fold the won ton wrapper in half and line with a blanched opal basil leaf, Jabugo ham and Beaufort cheese.

Lay the spears of asparagus across the cheese, season and roll up tightly. Seal with egg wash and sauté in very hot olive oil until golden brown.

To make the fumetof tomatoes, sweat the shallots and garlic in olive oil for a few minutes. Add the bouquet garni, plum and beef tomatoes.

Cook for 10 minutes then add the wine and stock. Cover with a cartouche and bake in a medium oven for 40-50 minutes. Purée the sauce with a blender and pass through a chinois and then through muslin. Whisk in the unsalted butter as for beurre blanc. Adjust seasoning and consistency if needed.

To serve, spoon around the sauce neatly and garnish asparagus with dried tomato crisps and a sprig of opal basil. Break the sauce with a little olive oil.

Andrew Turner

Photo © Sam Bailey