Name: Roasted Asparagus with a Lemongrass, Ginger and Tea Vinaigrette
Yield: Serves 4 as a starter
Ingredients: 4 tbsp olive oil; 8 long bay leaves; 1 tbsp lemon verbena tea leaves; 8 long thyme sprigs; sea salt and black pepper; 2 tbsp lemon juice; 2 bunches of English asparagus, about 500 g in total; finely pared zest of 1 lemon; 1 lemongrass stalk, trimmed and finely chopped; 75 ml strong black tea, strained; 1 tbsp Chardonnay vinegar, or other white wine vinegar; 3 cm piece of fresh root ginger, peeled and grated; 30 g butter, chilled and thinly sliced; 1 tbsp caster sugar; pinch of sea salt

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

2 bunches of English asparagus, about 500 g in total
sea salt and black pepper

Method

For the asparagus, bring a pan of salted water to the boil and have ready a bowl of iced water on the side. Meanwhile, trim the woody bases of the spears and peel the lower ends of the stalks. Add to the boiling salted water and blanch for 2–3 minutes until just tender. Immediately refresh the asparagus in the iced water to stop the cooking process. Drain and pat dry with kitchen paper.

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Roasted Asparagus with a Lemongrass, Ginger and Tea Vinaigrette

Ingredients

Method

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