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Asparagus recipe: Asparagus and hazelnut salad with creamy dressing

Neil Perry
Neil Perry

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Neil Perry's asparagus and hazelnut salad with creamy anchovy, chili and lemon.
Neil Perry's asparagus and hazelnut salad with creamy anchovy, chili and lemon.William Meppem

I love this time of year, with asparagus coming into season. It's perfect in salads, sauteed or as a side dish. You can even chuck it on the barbie for a few minutes. If even that seems too much like hard work, don't forget it's a perfect vegetable to eat raw. Try pairing this asparagus number with a homemade beef pie.

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Ingredients

  • ½ lemon

  • 4 tbsp extra virgin olive oil

  • 48g tin good-quality anchovy fillets, such as Ortiz

  • 2 garlic cloves, finely chopped

  • pinch of ground chilli

  • 90ml milk

  • 2 bunches of asparagus, woody ends removed sea salt and freshly ground pepper, to season

  • 2 cups of watercress, picked and washed

  • ¼ cup hazelnuts, roasted and roughly chopped

Method

  1. 1. Peel the lemon with a small knife, taking care to remove all of the white pith.

    2. Remove any pips and finely chop the flesh. Place in a food processor and add 3 tbsp of oil, the anchovy fillets, garlic and chilli. Process until well combined. 

    3. Keeping the motor running, gradually add the milk, about ½ tbsp at a time. (If you add the milk too quickly, the dressing may split.)

    4. When all the milk is incorporated, add about 1-2 tsp of warm water so the dressing is of pouring consistency.

    5. Bring a saucepan of salted water to the boil. Blanch the asparagus until just tender, about 2-3 minutes. Drain and refresh in iced water. Drain again.

    6. Dress the asparagus with remaining olive oil and season to taste.

    7. Place some of the anchovy dressing on a large share plate, pile the asparagus on top, then top with watercress. Spoon over the remaining dressing and scatter over the hazelnuts.

    Suggestion: Serve with Neil's beef chuck and pea pot pies

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.smh.com.au/link/follow-20170101-gsot3u