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Dietmar Sawyere: Roast asparagus salad with sour cream and chive dressing

You'll need

200 ml chicken stock 50 gm butter, coarsely chopped 3 bunches each white and green asparagus, peeled and trimmed 100 ml extra-virgin olive oil   Sour cream and chive dressing 3 tsp lemon juice 3 tsp rice wine vinegar ½ egg, lightly whisked ¼ tsp oyster sauce (optional) 60 ml (¼ cup) grapeseed oil 1½ tbsp extra-virgin olive oil 60 gm (¼ cup) sour cream ½ cup finely chopped chives


  • 01
  • 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.
  • 02
  • 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).
  • 03
  • 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

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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