Asparagus with Parmesan snow, olive biscuit and hazelnuts

Peel and chop the asparagus, retaining the trimmings. Blanch the asparagus tips in salted water and refresh in iced water

Push the asparagus trimmings through a juicer so you are left with just the juice

Thicken the asparagus juice with the xanthan gum using a stick blender

Season the juice with the salt, sugar and Chardonnay vinegar. Pass through a fine sieve and set to one side

Preheat the oven to 60°C/gas mark 1/4

For the Parmesan bread, dissolve the yeast in a little water and add in the flour, salt, sugar, water and olive oil. Mix together to form a smooth but dry dough

Place in a bowl and put cling film over the top. Leave to prove until doubled in size

Roll out the dough using the pasta machine to 1-2mm and brush with oil. Sprinkle with grated Parmesan

Preheat the oven to 160°C/Gas mark 3

Bake in the oven for 8-10 minutes until golden brown, sprinkle with some olive powder and allow to cool on the tray. Snap the bread to required size when plating

To make the Parmesan snow, bring the water to the boil and soak the gelatine in cold water for 5 minutes. Add the Parmesan, salt, a pinch of pepper, lemon juice and the gelatine to the boiling water and then blitz with the stick blender

Pass through a fine sieve, chill and add the seasoning

Fill the ice cream machine and churn until it reaches a 'snow' consistency

Plate the asparagus with a chip of the bread and sprinkle both with Parmesan snow and hazelnuts