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

Gourmet~Traveller

Cuisine: Modern Australian

Healthy options: Healthy

Serves: 8

Type: Salad

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Kitchen friendly view

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

By 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

3 tsp lemon juice
3 tsp rice wine vinegar
½ egg, lightly whisked
¼ tsp oyster sauce (optional)
60 ml (¼ cup) grapeseed oil
1½ tbsp extra-virgin olive oil
60 gm (¼ cup) sour cream
½ cup finely chopped chives

Preparation method

Serves 8

Prep time 20 mins, cook 20 mins (plus chilling)

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.

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).

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.

Also in this section

Asparagus bundles

Asparagus and jamon

Asparagus, poached egg and Taleggio baguette

Asparagus tarts

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