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Warm Goats Cheese in Breadcrumbs with Tips of Asparagus

 Serves 4
6x Crottin Cheese                              150ml Double Cream
50g Flour                                             1x Packet Salad Leaves
2x Eggs                                                 Dash Vinaigrette
150g Breadcrumbs                            2x Tomatoes
16 – 20 x Asparagus Tips
100g x Raisins

Break down goats cheese, roll into even sized balls. Then put into the flour, eggs then the breadcrumbs. Put onto a tray and place in fridge until needed.
Take asparagus, break the woody part off and discard. Cut asparagus into even sized tips then peel the base around the bottom. Then cook in boiling salted water for a few minutes then refresh in iced salted water, drain as soon as tips are cold.
Put Raisins into cold water, bring to the boil, and cook for a couple of minutes then drain. Put into a food blender and puree adding a little hot cream until a nice and smooth texture, season and then take out until needed.
Pick wash and dry salad leaves, blanch tomatoes in boiling salted water for 10 seconds then take out to cool in iced salted water. Peel cut into four, deseed and dry the petals in paper towels, cut into nice even sized pieces.
Deep fry goats cheese balls in fryer until golden brown and cheese is hot inside, put a spoonful of the puree on plate and pull it down with a spoon. Place the three balls in the middle of puree, tips of asparagus mix with a little vinaigrette then place on right hand side of cheese, then drizzle salad around and sprinkle concasse over asparagus
Enjoy!

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