“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
- 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
- 1For 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.
- 2Heat 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).
- 3Preheat 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