Grilled asparagus, smoked goat's cheese and Polonaise sauce
- 300 g plain chèvre goat’s cheese
- 300 g plain chèvre goat’s cheese
- 5 g smoking chips
- 50 g milk
- Salt
- 500 g asparagus, woody bases trimmed, halved
- 100 ml olive oil
- 50 ml parsley oil, 10 wild garlic flowers, to serve
- 250 g butter
- 4 hardboiled eggs, finely chopped
- 10 g flat-leaf parsley, finely chopped
- 50 g toasted slivered almonds
- 30 g capers, fried
- 1 tbsp lemon zest
- 50 g lemon juice
- 5 g wild garlic leaves, finely chopped
- Salt, to taste
- To smoke the goat’s cheese, place into a medium mixing bowl, then cover with plastic wrap and use the smoking chips with a smoking gun to smoke. Allow to infuse for 10 minutes. Repeat the smoking process twice more (a total of three times). Whisk in the milk and season with salt to taste and refrigerate until required.
- Prepare a large bowl of iced water. Bring a large saucepan of salted water to the boil, then blanch the prepared asparagus for 1 minute, then remove and plunge directly into the iced water. Remove from the iced water, pat dry with paper towels, then drizzle with olive oil. Season with salt. Heat a chargrill pan over medium-high heat and grill the asparagus until charred. You can also use a hibachi grill or barbecue for this. Remove to a plate and set aside until needed.
- To make the sauce Polonaise, melt the butter in a medium saucepan until nutty and browned. Add the remaining ingredients, seasoning to taste with salt and gently fold together until well combined. Remove from the heat.
- To serve, spoon the smoked goat’s cheese onto the base of a serving plate. Top with the grilled asparagus, then spoon over the sauce Polonaise. Drizzle with parsley oil and garnish with wild garlic flowers and serve.
- 500 g asparagus, woody bases trimmed, halved - 50 ml parsley oil, 10 wild garlic flowers, to serve
For the sauce Polonaise
- 4 hardboiled eggs, finely chopped - 10 g flat-leaf parsley, finely chopped
- 50 g toasted slivered almonds - 5 g wild garlic leaves, finely chopped
- To smoke the goat’s cheese, place into a medium mixing bowl, then cover with plastic wrap and use the smoking chips with a smoking gun to smoke. Allow to infuse for 10 minutes. Repeat the smoking process twice more (a total of three times).
Whisk in the milk and season with salt to taste and refrigerate until required. - Prepare a large bowl of iced water.
Bring a large saucepan of salted water to the boil, then blanch the prepared asparagus for 1 minute, then remove and plunge directly into the iced water. Remove from the iced water, pat dry with paper towels, then drizzle with olive oil. Heat a chargrill pan over medium-high heat and grill the asparagus until charred.
You can also use a hibachi grill or barbecue for this. Remove to a plate and set aside until needed.
- To make the sauce Polonaise, melt the butter in a medium saucepan until nutty and browned. Add the remaining ingredients, seasoning to taste with salt and gently fold together until well combined.
- To serve, spoon the smoked goat’s cheese onto the base of a serving plate. Top with the grilled asparagus, then spoon over the sauce Polonaise.
Drizzle with parsley oil and garnish with wild garlic flowers and serve. Want more from The Cook Up?
Stream all the seasons here and for free at SBS On Demand.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
