By Chef Sid Sahrawat, SIDART
Serving suggestion for an entrée or canapé; serves 4
Asparagus is the quintessential New Zealand Spring-time veggie, and the white variety is tender and mild in flavour - and it’s delicious thinly sliced and served raw. This simple serving suggestion is perfect as an entrée or side to accompany your favourite Spring dishes.
150g white asparagus (replace with green if unavailable)
Citrus oil of your choice (Try Al Brown’s citrus oil – or one from The Village Press. I use Lot 8 lemon oil)
Thinly slice the asparagus and arrange on a plate
Generously drizzle with the citrus oil
Sprinkle with sea salt
If raw asparagus doesn’t appeal, blanch the asparagus by briefly plunging in boiling water and refreshing under cold water.