All recipes written by Gordon Ramsay
Clean the asparagus and boil them al dente, then cut them into rounds. Mix the special flour with the yeast dissolved in 300 g of water. Let this poolish rise for at least 6 hours at room temperature or for 12 hours in the fridge. Then add the spelled flour, 30 g of oil, 8 g of salt; knead and let the obtained dough rise for about 1 hour and 30 'at room temperature.
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