serves
2
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 6 fat white asparagus spears (see note)
- 2 tsp raspberry vinegar
- 2 tbsp lemon olive oil
- sea salt and freshly ground black pepper, to taste
- 2 cherry tomatoes, finely sliced
- 2 red radishes, finely sliced
- 1 tbsp walnut pieces
- Small handful watercress sprigs
- 60 ml (¼ cup) whipped crème fraîche
- 8 edible flowers
- 1 tbsp finely sliced chives
Instructions
Peel the asparagus spears and remove the hard ends. Cook the asparagus in a saucepan of boiling salted water for 5-10 minutes or until just done. Drain and refresh in iced water. Drain again and pat dry on paper towel.
Place the vinegar, olive oil and a pinch each of salt and pepper in a bowl and whisk to combine. Add the tomatoes, radish and walnuts and toss to coat.
Divide the watercress between 2 plates and top with the asparagus. Spoon the dressing over, top with a spoonful of crème fraiche, a few edible flowers and a sprinkling of chives.
Note
• Select even, firm, white asparagus. Make sure you cut off the hard thick ends. Be gentle with the asparagus while they are cooking to keep them looking nice.
starts Saturday 7 July 2018 on SBS and then on SBS On Demand and finishes 29 July 2018. Visit the website to catch-up on episodes, cook up his recipes or find out more about the series.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
