White asparagus with a walnut and watercress salad (Salade d’asperges blanches aux noix et cresson)

Ingredients

• 6 fat white asparagus spears (see note)
• 2 tsp raspberry vinegar
• 2 tbsp lemon olive oil
• sea salt and freshly ground black pepper, to taste
• 2 cherry tomatoes, finely sliced
• 2 red radishes, finely sliced
• 1 tbsp walnut pieces 
• Small handful watercress sprigs
• 60 ml (¼ cup) whipped crème fraîche
• 8 edible flowers
• 1 tbsp finely sliced chives

Instructions

Peel the asparagus spears and remove the hard ends. Cook the asparagus in a saucepan of boiling salted water for 5-10 minutes or until just done. Drain and refresh in iced water. Drain again and pat dry on paper towel.

Place the vinegar, olive oil and a pinch each of salt and pepper in a bowl and whisk to combine. Add the tomatoes, radish and walnuts and toss to coat.

Divide the watercress between 2 plates and top with the asparagus. Spoon the dressing over, top with a spoonful of crème fraiche, a few edible flowers and a sprinkling of chives.

Note

• Select even, firm, white asparagus. Make sure you cut off the hard thick ends. Be gentle with the asparagus while they are cooking to keep them looking nice.

Taste le Tour with Gabriel Gaté starts Saturday 7 July 2018 on SBS and then on SBS On Demand and finishes 29 July 2018. Visit the Taste le Tour website to catch-up on episodes, cook up his recipes or find out more about the series.