200 mlchicken stock50 gmbutter, coarsely chopped3 buncheseach white and green asparagus, peeled and trimmed100 mlextra-virgin olive oilSour cream and chive dressing3 tsplemon juice3 tsprice wine vinegar½egg, lightly whisked¼ tspoyster sauce (optional)60 ml (¼ cup)grapeseed oil1½ tbspextra-virgin olive oil60 gm (¼ cup)sour cream½ cupfinely chopped chives
For 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 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.
This recipe is from the January 2011 issue of Australian Gourmet Traveller.
“Australia produces fantastic white asparagus, but a lot goes to Europe where they’re much keener on it. In the last six or seven years we’re seeing more of it in the market, which is great.” - Dietmar Sawyere