Whether it's on the BBQ or in the kitchen, this recipe for Char-grilled Asparagus with Orange Vinaigrette & Whipped Feta makes for a fresh and vibrant starter or side salad. Perfect for a Kiwi Christmas!
Prep time: 20 mins
Cook time: 15 mins
Serves: 4 - 6
Ingredients
| 2 | Asparagus bunches |
| 75 g | Feta |
| 50 g | Cream cheese |
| 1 Tbsp | Water |
| 3 Tbsp | Olive oil |
| 1 | Orange |
| 1 | Lemon |
| 1 tsp | Dijon mustard |
| ½ tsp | Honey |
| 1 | Small clove garlic, minced |
| ¼ cup | Mint, leaves removed from stalks |
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Directions
- Snap the woody ends off the asparagus. Bring a large pan of water to the boil and once rolling, add the asparagus and blanch for 30 seconds. Drain through a sieve and run under cold water so that they stop cooking. Sit over a bowl to let drain.
- Put the feta and cream cheese into a food processor and process until light and fluffy. You will need to scrap down the sides as you go to make sure everything is incorporated.
- Using a vegetable peeler, peel two strips off both the orange and lemon and finely slice. Set aside.
- In a small jar combine 2 tablespoons of the olive oil, 1 tablespoon of orange juice and 1 tablespoon of lemon juice, mustard, honey and garlic. Season with salt and freshly ground black pepper. Close the lid and shake to combine.
- Heat a griddle over a medium-high heat. Put the asparagus into a bowl and pour over the remaining 1 tablespoon of olive oil. Arrange on the griddle and grill under the asparagus chars, turning as you go to char all sides.
- Arrange on a serving plate, drizzle over the dressing, dollop with the whipped feta and scatter with the mint leaves and sliced citrus peel.
