Name: Dietmar Sawyere: Roast asparagus salad with sour cream and chive dressing
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 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 grapeseed oil (¼ cup); 1½ tbsp extra-virgin olive oil; 60 gm sour cream (¼ cup); ½ cup finely chopped chives

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

Serves 8

Prep

20M

Cook

20M

Total

40M

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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

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 grapeseed oil (¼ cup)

1½ tbsp extra-virgin olive oil

60 gm sour cream (¼ cup)

½ cup finely chopped chives

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.