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

Method

  • 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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

Drink Suggestion

Chardonnay

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes

recipes

conversion tool