Spring asparagus is beginning to arrive in stronger supply across Australia, with market buyers expecting prices to ease as the local season builds through September. At the same time, hot honey continues to gain ground on Australian menus, making this share plate a timely combination of seasonal produce and a flavour customers already recognise.
The recipe is designed for ten entree-sized serves. It can also be presented as a larger sharing dish or reduced to a side for grilled chicken, lamb or fish.
Ingredients
- 1.5kg Asparagus, woody ends removed
- 60ml Olive Oil; fine salt and black pepper
- 700g Feta
- 300g Greek Yoghurt, thick
- Finely grated zest and juice of 2 lemons
- 150g Honey
- 1-2 tsp Chilli Flakes, dried
- 100g Pepitas
- 80g Sunflower Seeds
- 80g Panko Breadcrumbs
- 20g Sesame Seeds
- 30ml Olive Oil
- Soft herbs or pea shoots to finish
Method
- Blend the fetta, yoghurt, lemon zest and half the lemon juice until smooth. Add a small amount of cold water if needed to create a spoonable consistency. Refrigerate until service.
- Warm the honey and chilli flakes gently for two to three minutes. Remove from the heat, add the remaining lemon juice and allow the chilli to infuse. Adjust the heat before service, remembering that the flavour will strengthen as it sits.
- Toast the pepitas, sunflower seeds, panko and sesame in the extra olive oil until golden. Season lightly, cool and store airtight. This component can be prepared before service and used across salads or vegetable dishes.
- To serve, coat the asparagus lightly with olive oil and season. Char on a flat grill or barbecue until coloured but still firm. Spread approximately 90g of whipped fetta across each plate, arrange the asparagus on top and finish with hot honey, seed crumb and herbs.
Each component is bright and bursting with flavour. The in-season fresh asparagus is balanced by salty creaminess and sweet heat, then a toasty crunch for good measure. Portion the whipped fetta and crumb in advance and cook the asparagus to order. Operators should test yield, seasoning and allergen controls in their own kitchens before adding the recipe to a menu.
