Green asparagus spears with oven-dried tomatoes and spicy root vegetable and black olive dressing

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Green asparagus spears with oven-dried tomatoes and spicy root vegetable and black olive dressing

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Green asparagus should only ever be used when in season. Never overcook it, as this completely ruins it. Asparagus is traditionally served with hollandaise sauce, but this recipe is a different, lighter way to serve it.

Created by Derry Clarke head chef and owner of Michelin Star restaurant L’ecrivain https://www.lecrivain.com/

Derry Clarke

Ingredients

  • 16 green asparagus spears
  • For the tomatoes:
  • 4 plum tomatoes, peeled and trimmed
  • A little thyme, chopped
  • A little garlic, chopped
  • For the spicy root vegetable and black olive dressing:
  • 1 carrot
  • 1 stick celery
  • 1 small fennel bulb
  • 1 red onion
  • 1 teaspoon curry paste or red Thai curry paste
  • 1 tablespoon olive oil
  • 1 bunch coriander, chopped
  • Juice of 1 lime
  • 8 pitted black olives

Instructions

  1. Slice the tomatoes and cook them in a low oven at 60°C with a little chopped thyme and garlic for 2–3 hours.
  2. Finely dice the carrot, celery, fennel and onion.
  3. Mix together the curry paste, olive oil, coriander and lime juice.
  4. Add the root vegetables and olives.
  5. Lightly season and chill.
  6. To serve:
  7. Boil or steam the asparagus spears until tender, about 5–7 minutes (do not overcook).
  8. Place the tomatoes on a plate, then place the asparagus on top. Pour over the dressing.
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