Asparagus with Cheese Crackers

Preheat the oven to 170°C (340°F). To make the cheese crackers, slowly combine the flour, 160 ml (5½ fl oz) of water, 50 ml (1¾ fl oz) of the olive oil, the egg yolk and salt. Let the dough rest and pour over the remaining 15 ml (½ fl oz) of olive oil. 

Shave the Brazil nuts on a mandoline to make little curls and reserve. Again using the mandoline, shave 4 of the asparagus spears into little circles and set aside. Blitz the guava paste with 55 ml (1¾ fl oz) of the olive oil, 20 ml (¾ fl oz) of the lime juice and a pinch of the salt. Pour it into a container and then pour over the remaining 20 ml (¾ fl oz) of the olive oil to help the mixture split. 

To make the cheese sauce, blitz the two cheeses with the remaining lime juice and salt in a blender and reserve, preferably in a piping bag. 

Next get a baking tray and flip it upside down. Brush it with a touch of oil, then place the cheese cracker dough on the tray. Using your hands, press the dough down to get it as thin as possible. Let it rest for a minute and then massage it flat again; the thinner the cracker, the better the dish, so take your time with this step. 

Bake in the oven for 18 minutes, then remove the cracker and cover with the parmesan. Bake for another 4 minutes, then remove from the oven and let it finish cooking on the tray. Keep the oven on.

On a baking tray mix the asparagus with the oil and give it a nice sprinkle of flaked salt. Roast for 8 minutes. 

While the asparagus is cooking, break the cracker into plate-sized shards. Densely dot each cracker with the cheese curd sauce then cover with the thinly sliced asparagus and then all the shaved brazil nuts. Pull the asparagus out of the oven and dress with the guava dressing. Place all the asparagus on the plates, all pointing the same way in a line. Make sure you are generous with the dressing and get some on the platter. Finally, place the cracker on top to almost cover the asparagus.