Chef's 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

By Dietmar Sawyere
  • Serves 8
  • 20 mins preparation
  • 20 mins cooking plus chilling

“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.

Notes

This recipe is from the January 2011 issue of .
Drink Suggestion: Chardonnay Drink suggestion by Dietmar Sawyere

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  • Author: Dietmar Sawyere