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

AT A GLANCE

  • Serves 8 people

  • 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 (¼ cup) grapeseed oil
  • 1½ tbsp extra-virgin olive oil
  • 60 gm (¼ cup) sour cream
  • ½ cup finely chopped chives
01   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.
02   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).
03   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 Australian Gourmet Traveller.

Recipe:

DIETMAR SAWYERE

Photography:

WILLIAM MEPPEN

Styling:

GERALDINE MUÑOZ

Drinking Suggestion:

CHARDONNAY , suggested by DIETMAR SAWYERE

View Full Site