Asparagus with Goat’s Curd, Lemon Dressing & Seeded Crackers

Name: Asparagus with Goat’s Curd, Lemon Dressing & Seeded Crackers
Yield: Serves 4
Cuisine: British
Ingredients: 125 ml (½ cup) lemon extra virgin olive oil; Bowl of iced water, for refreshing; 20 green asparagus spears (see tip); Sea salt flakes and freshly cracked black pepper, for seasoning; Sea salt flakes and freshly cracked black pepper, for seasoning; 200 g goat’s curd; 80 ml (⅓ cup) white balsamic vinegar; Fresh fennel fronds, for serving; 100 g gluten-free seeded crackers

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

20 green asparagus spears (see tip)
Bowl of iced water, for refreshing
125 ml (½

Australian
Europe
Oceania
United Kingdom
Australia
Sydney
Dinner
Vegetarian
Gluten-free
Mediterranean

Method

Cook the asparagus in a large, deep frying pan filled with salted boiling water for 10-30 seconds, or until bright green and tender-crisp. Drain and plunge asparagus into the iced water to stop the cooking process. Drain.
Use a vegetable peeler to peel 8 asparagus spears lengthways into ribbons. Halve the remaining asparagus spears lengthways, then cut diagonal