Recipe Search
Roast Asparagus Salad with Sour Cream and Chive Dressing
A delicious way to prepare Asparagus
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 teaspoon lemon juice
3 teaspoon rice wine vinegar
½ egg, lightly whisked
¼ teaspoon oyster sauce (optional)
60 ml (¼ cup) grape seed oil
1½ tablespoon extra-virgin olive oil
60 gm (¼ cup) sour cream
½ cup finely chopped chives
Method
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 (5-6minutes).
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.
Serves 8
Preparation Time 20 minutes
Cooking Time 20 minutes (plus cooling)
Recipe By Dietmar Sawyere
Cook Books: Vegetable and Salad Recipes