Instructions: Season the breadcrumbs with salt and pepper and fry ir the butter until golden.

Place on kitchen paper to absorb

Cook the asparagus in a saucepan of boiling salted wate for 10 minutes or until tender.

To keep the colour immerse in iced water.

When cool slice and bind with mayonnaise.

Slice each artichoke at an angle into about 6 equal pieces and toss in a bowl with most of the dill oil and the salt and pepper

Presentation

Arrange the pieces of artichoke in a ring on individual plates reforming the original shape.

Place a 10cm pastry ring in the ring of artichoke.

Divide the asparagus mixture between the 4 dish followed by the breadcrumb mixture.

Press down lightly and remove rings.

Place the Parmesan shavings on top.

Pour the remaining dill oil around the artichoke.

Place 4 dill sprigs decoratively around the artichoke.

If you wish add a few drops of red pepper coulis around the plate

Serves 4 as a starter

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.