Instruction

• To make the horseradish cream, mix the crème fraîche, grated horseradish, lemon juice, salt and white pepper in a bowl
• Refrigerate until serving
• To make the crispy shallots, heat some vegetable oil in a frying pan over a medium heat
• Add the sliced shallots and fry until golden brown and crispy
• Remove with a slotted spoon and drain on a plate lined with kitchen paper
• Season with a pinch of salt
• To make the open sandwich, bring a large saucepan of salted water to the boil, then blanch half of the asparagus (four white and four green) until tender-crisp, about 2–3 minutes
• Add ice to a bowl of cold water
• Use a slotted spoon to remove the asparagus from the boiling water and immediately transfer to the iced water to stop cooking
• Thinly slice the remaining asparagus lengthwise to serve raw
• Pre-heat the grill until hot
• Spread the rye bread with butter and grill until golden and crisp
• To serve, place the grilled bread slices on serving plates
• Arrange both the blanched and raw asparagus on the bread
• Drizzle with horseradish cream, then sprinkle grated cheese over the top
• Garnish with the crispy shallots and some fresh dill to finish