Beths asparagus three ways

Serves: 4 (scaled from 4)


1 tsp honey
6 tbsp olive oil
125 g butter
1 tbsp balsamic vinegar
100 g olives
2 yolks egg
1 clove garlic
1 tsp white wine vinegar
1 tsp mustard
2 lemons
1 pinch cayenne pepper
25 g capers
24 spears asparagus
0 puff pastry
0 brie


Tapenade: Combine black Kalamata olives, capers, half the lemon juice, olive oil, garlic in a finely chopped mush
Vinaigrette: Using 1 part balsamic vinegar to 3 parts oil plus the honey, mustard and seasoning
Open tarts: slice a rectangle of puff pastry for each person, place a thin layer of brie on top followed by 2 spears of asparagus. Brush edges with egg white.

Bake tarts 20 mins at 180 C
Make hollandaise from egg yolks, butter, white wine vinegar, other half of lemon juice, seasoning and perhaps a pinch of cayenne pepper
Fry 2 spears per person in a griddle pan
Blanch 2 spears per person for 2 minutes, refresh in ice water

Dress griddled asparagus with the vinaigrette, the blanched asparagus with the hollandaise, serve with the tart and the tapenade.


Thanks to Beth W for the recipe and a set of exquisitely beautiful plates to serve it on.

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