olive oil Archives

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Grilled lamb, fennel and quinoa salad

5 minutes

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Halloumi and olive pizza

15 minutes

Chargrilled asparagus with skordalia

Serves 2

Difficulty Easy

Prep Time 25 minutes

Cooking Time 10 minutes

Ingredients

8 green asparagus spears
sea salt and freshly ground black pepper

For the dressing

2 T honey
3 T lime juice
1 T white wine vinegar
1 red chilli, sliced
90 ml olive oil

For the Skordalia

4 slices white bread, crusts removed
4 garlic cloves, crushed
2 t lemon juice
75 ml olive oil
salt, to season

Method

Blanch asparagus in boiling, salted water for 30 seconds until bright green and just tender. Transfer to a container of ice cold water.

Place a griddle pan on high heat until smoking hot. Chargrill the asparagus until lines form on both sides. Season with salt and pepper.

To make the dressing, combine all the ingredeients in a small bowl. Whisk until well combined. Season with salt and pepper.

To make the skordalia (a garlicky Greek dip), soak the slices of bread in water until soft. Transfer to a blender, add the garlic and lemon juice and blend until smooth. Slowly pour in the olive oil while continuing to blend. Season with salt to taste.

To serve, drizzle the dressing over the asparagus and serve with skordalia and pita breads on the side.

Cook's note: Serve this recipe a starter, followed by jasmine-oil poached salmon with garden pea puree, pickled cucumber, crispy prosciutto and passion fruit sauce. For desserts, rose and cardamom-poached baby figs with chocolate biscotti and almond cream. All three courses are packed with aphrodisiac-rich ingredients, guaranteed to ignite the flames of passion!

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Chargrilled asparagus with skordalia

Chargrilled asparagus with skordalia

Ingredients

Method