Preheat oven to 180C.
To make the parmesan “soil”, place parmesan cheese, flour, 30 grams butter and squid ink in a food processor and process until a coarse crumb. Transfer to an oven tray and place in the oven to bake until firm, about 25 minutes. Remove from oven, transfer to a food processor and process to a coarse crumb, set aside.
Increase oven to 200C.
To make compound butter, place herbs, garlic, shallot, lemon juice, 1 tablespoon extra virgin olive oil, remaining 75 grams butter and 1 teaspoon salt in a food processor and process until well combined.
Fit snails back into shells and top with 1 teaspoon compound butter. Place on a shallow oven tray and place in the oven to bake until butter melts and the snails are warmed through, about 4 minutes.
Bring a saucepan of water to a boil over high heat. Add the asparagus tips and cook just until bright green, remove from water and place in iced water until cooled. Remove from iced water, pat dry and drizzle with remaining tablespoon extra virgin olive oil.
To serve, spread some parmesan “soil” on each plate. Stand up asparagus tips and enocki mushrooms. Add snails, spoon over extra melted butter from cooking tray and season, to taste.

MasterChef

Snail Garden