Chefs' Recipes

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

Australian Gourmet Traveller recipe for roast asparagus salad with sour cream and chive dressing by Dietmar Sawyere
William Meppen
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“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

Ingredients

Sour cream and chive dressing

Method

Main

1.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.
2.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).
3.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 .

Drink Suggestion: Chardonnay Drink suggestion by Dietmar Sawyere

Notes

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