The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Shaved asparagus, Manchego and cured beef salad

You'll need

12 thick asparagus spears (about 1½ bunches), halved widthways, thinly shaved on a mandolin 2 punnets baby mustard cress, trimmed ¼ cup finely grated parmesan 2 tsp thyme leaves To serve: Manchego, shaved   Cured beef ⅓ cup thyme sprigs 1 tbsp black peppercorns 600 gm coarse sea salt 400 gm white sugar 1 small beef fillet (about 600gm), trimmed   Mustard and buttermilk dressing 60 ml (¼ cup) buttermilk 1 tbsp sour cream 2 tsp Dijon mustard 2 tsp extra-virgin olive oil Finely grated rind of 1 lemon and juice of ½


  • 01
  • For cured beef, coarsely crush thyme and peppercorns in a mortar and pestle. Stir in salt and sugar and transfer half to a non-reactive container large enough to fit beef snugly. Add beef, scatter over remaining salt mixture, cover and refrigerate to cure (3 days), then brush salt mixture from beef, pat dry with absorbent paper and season with freshly ground black pepper.
  • 02
  • For mustard and buttermilk dressing, whisk ingredients in a bowl, season to taste and set aside.
  • 03
  • Place asparagus in a bowl, drizzle over a little dressing, season to taste, toss to combine and set aside to marinate (5 minutes). Add cress, parmesan and thyme, season to taste and toss to combine.
  • 04
  • Thinly slice beef across the grain, arrange on a platter, top with asparagus mixture and Manchego and serve with extra dressing.
This recipe is from the January 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

Aromatic Spanish white such as a verdejo from Rueda.

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.