Asparagus with Feta Dressing
Serves 6
Delicious accompaniment to lamb or on grilled sourdough for lunch.
Ingredients
30 asparagus stems
1 garlic clove
100g feta cheese
2 egg yolks
250ml vegetable oil
3 tablespoon white wine vinegar
1 lemon squeeze
pepper
Method
1. Chop garlic.
2. In the food processor whiz feta until crumbly then add egg yolks. Process together. Add oil in a thin
stream.
3. Finish by adding, vinegar, lemon juice and pepper and blend till light and frothy. set aside till required
4. To prepare asparagus heat a pot of boiling water. Add salt.
5. Prepare asparagus by snapping off the tough ends. Discard.
6. Place asparagus in boiling water and cook for several minutes until a deep green. Pour off hot water and cool rapidly with cold water. Strain.
7. Place on a plate and pour over the feta dressing.
Cooks Tip: Oil use in dressings and mayonnaise
Our tutors are frequently asked what oil should I use when making a dressing or mayonnaise?
The oil used depends on the desired flavour of your dressing or mayonnaise however some general rules apply:
• Always use fresh oil if you use old oil your dressing or mayonnaise may taste rancid.
• Mayonnaise –should be made with a flavourless oil such as rice bran, sunflower or azalea oil
• Dressings – are your opportunity to experiment with different flavours, try olive oil for a simple French dressing, sesame oil for Asian inspired salads, avocado oil and nut oils such as hazelnut can be used to add complexity and enhance salad ingredients such as toasted nuts.
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