Consider a blend of white and green asparagus, roasted and served with a drizzle of dressing that would not be out of place on a variety roast vegetables – especially potatoes.
Cooking with white asparagus always amuses me, and today my daughter Lucy made a very funny comment about her asparagus (which I won’t repeat in the event that I offend), needless to say, I am still giggling and feel that my amusement at the white asparagus is justified.
So back to the salad – try it out, it’s delicious!
200 mls chicken stock
50 grams/1.76 ounces butter, coarsely chopped
3 bunches each white and green asparagus, peeled and trimmed
100 mls extra-virgin olive oil
Sour cream and chive dressing
3 teaspoons lemon juice
3 teaspoons rice wine vinegar
½ egg, lightly whisked
¼ teaspoon oyster sauce (optional)
¼ cup grapeseed oil
1½ tablespoons extra-virgin olive oil
¼ cup sour cream
½ cup finely chopped chives
To make sour cream and chive dressing, blend lemon juice, vinegar, egg and oyster sauce in a blender to combine, then with motor running, gradually add oils in a thin steady stream until incorporated, add sour cream, blend to combine, season to taste and stir through chives. Refrigerate until required.
Heat chicken stock and butter in a deep frying pan over low heat, add white asparagus and cook until stems are just tender but not overcooked (5-6 minutes). Drain, then refrigerate until chilled (20-30 minutes).
Preheat oven to 230c/460f fan-forced. Combine green and white asparagus and extra-virgin olive oil in a bowl, season to taste, pour onto an oven tray, spreading asparagus in a single layer, and roast, turning occasionally, until tender (12-15 minutes). Transfer to a serving platter, drizzle with sour cream and chive dressing and serve warm.
Source: Deitmar Sawyere
Wine Pairing: Chardonnay
© 2012, Michelle. All rights reserved.