6 spears asparagus, shaved thin on a 45 degree angle and blanched
36 spears asparagus, rubbed with olive oil, seasoned and roasted at 500 degrees for 7 to 9 minutes until cooked through but not overcooked
4 tbs. lemon juice
2 tbs. orange juice
2 tbs. fresh thyme leaves
6 tbs. extra virgin olive oil
2 tbs. truffle oil
6 ounces high-quality, imported aged-sheep’s-milk cheese, shaved on a mandoline or cheese shaver
3 radishes, julienned
Divide and place roasted spears on plates. Sprinkle with the shaved asparagus, thyme and a few passes of the peppermill. Mix the juices and oils and correct for balance and seasoning.
Dress the plates with the mixture of juices and oils. Garnish with the shaved cheese and radish julienne.