The Sydney Morning Herald logo
Advertisement
Good Food logo

Simple asparagus recipe with walnut oil

Stephanie Alexander
Stephanie Alexander

Advertisement
Stephanie Alexander's asparagus with walnut oil.
Stephanie Alexander's asparagus with walnut oil.Marina Oliphant

One of the simplest ways to welcome guests for a spring or summer lunch party is to arrange simple, salady things with an eye to colour and texture, and encourage grazing while the barbecue is heating up.

Advertisement

Ingredients

  • 12 fat stalks asparagus

  • 1 tsp sea salt

  • 1 tsp walnut oil

  • 2 tsp extra virgin olive oil

  • sea salt

  • pepper

Method

  1. Snap off the woody end of each asparagus stalk and trim the ends.

    Bring a deep saute pan of water to simmering point and add the salt.

    Lay the asparagus stalks in the water and simmer for about 4-5 minutes, depending on thickness. Have ready a plate lined with a clean cloth. When done, the tip of a sharp knife should just penetrate the asparagus stalk - it will continue to soften.

    Remove asparagus to the cloth for a moment to drain and then to the shallow serving dish. While still hot, drizzle over the walnut and olive oils. Season lightly and shake the dish to blend the oils.

    Tip: Do not add lemon juice or vinegar to the asparagus at this point as either will discolour the vegetable. If you wish, place small pieces of lemon in the dish for guests to add as they serve themselves.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Stephanie AlexanderStephanie Alexander is an Australian cook, restaurateur and food legend.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Stephanie Alexander