Asparagus is such a versatile vegetable hot, cold, boiled, grilled it always pleases. Serve with a punchy sauce its heaven & easy entertaining too!
Ingredients and Methods
Ingredients
- 4 bunches of asparagus with woody ends removed
- Olive oil, sea salt flakes, milled black pepper
- Juice of 1 Lemon
Sauce
- 200ml crème fraiche
- 6 best quality anchovy fillets
- 100 g goat's cheese
- 1 bunch of tarragon chopped
- 1 bunch of chives chopped
- 1 clove of garlic
Garnish
- Soft poached eggs
- Banquette croutons (see below)
- Thin slices of baguette brushed with butter & baked in a moderate oven with a sheet of greaseproof & another tray on top till golden & crisp roughly 5 mins
- Baby capers
Method
- Pre heat your bbq or grill pan
- Marinate the asparagus with evoo, lemon etc
- Lightly grill all over, remove onto a suitable baking tray to re heat
For the sauce
- Heat the cream add the anchovies, goats cheese, garlic & herbs bring to the simmer then liquidise NB save some of the herbs for garnish
- Pass through a sieve, check seasoning
To serve
- War the asparagus in a low oven, then arrange the asparagus onto serving plates 6- 8 pieces per person, top with baguette croutons, then a poached egg
- Then spoon generous quantities of sauce around & over the asparagus & egg
Sprinkle with capers & herbs
Chef Paul Wilson
Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)
