Our first work with the giant asparagus married the field with the fisherman. We cleaned up the asparagus and blanched it to cook it through. We then served the chilled asparagus with grilled squid tentacles, tart cherry and smoked butter crumbs, black lime-licorice puree and the dried squid crisp.
210g miso tea
100g liquid glucose
70g dried squid filaments
Cook these ingredients together until the squid becomes translucent. Puree the mixture in a blender, strain and chill. Spread on a silpat with a template and then dry in the oven for forty minutes. You should be able to remove the crisps at this point. Then place crisps in a dehydrator set at 145 degrees and continue to cook (about three hours) to remove all excess moisture. We have found do to the increased humidity that the additional time in the dehydrator is essential to creating a great snap in the crisps.