Grilled Asparagus, Courgette Ribbons, Avocado Mousse and Macadamia Citrus Dressing
Cooking with Stems masterclass with Magazine Street Kitchen
Asparagus is a stem vegetable, and it’s a true labour of love. It’s a perennial that takes a long time to establish and grow, which is why I like to treat it with respect and keep the cooking simple. There are many types: the familiar green, the purple varieties made famous in Italy, and white asparagus, which gets its colour from being grown under soil and hidden from sunlight.
In this dish, peeled asparagus is grilled until beautifully coloured, then served with silky avocado and miso mousse, courgette ribbons, and a creamy macadamia citrus dressing full of fresh herbs. A little smoked Lava Salt finishes each element.
A pinch of my smoked Lavasalt ties it all together.
For the Recipe
Equipment
- Flat grill or hibachi
- Peeler
- Blender (a high-speed blender works best)
- Small food processor
- Piping bag
- Serving plate
Grilled Asparagus
Ingredients
- 7–8 asparagus spears
- 2 tbsp grapeseed oil
- Smoked Lavasalt and pepper
Directions
- Peel the asparagus with a peeler, using very light pressure and letting the peeler do the work.
- Drizzle with the oil and season with salt and pepper.
- Grill on a flat grill or hibachi, turning so it colours evenly, until nicely charred but not burnt.
- Remove from the heat and set aside.
Avocado Mousse
Ingredients
- 1 large ripe Hass avocado (about 300g flesh)
- 20g white miso paste
- 1 garlic clove
- Juice of ½ lemon
- A little olive oil
- Black pepper
- Smoked Lava Salt, to taste
Directions
- Place everything in the bowl of a small food processor and pulse until smooth.
- Taste and adjust the seasoning.
- Spoon into a piping bag and keep in the fridge until ready to plate.
Macadamia Citrus Dressing
Ingredients
- 150g macadamia nuts (reserve 20g for garnish)
- 150ml olive oil
- 2 tbsp lime juice
- 50–80ml mineral water
- 1 handful coriander, finely chopped
- 1 handful Italian parsley, finely chopped
- 1 large garlic clove, peeled
- Smoked Lavasalt and pepper
Directions
- Wash the herbs.
- Add half of the macadamia nuts to the blender, then the water, salt, parsley, coriander, and garlic.
- Start adding the oil from the top, then add the remaining macadamia nuts and the lime juice.
- Blitz until creamy, then add the pepper.
- Taste and adjust. Start with the smaller amounts of lime juice, water, and salt, and add more as needed.
Courgette Ribbons
Ingredients
- 1 medium to large courgette
- Smoked Lavasalt and pepper
Directions
- Use a peeler to make long ribbons, about 12 to 13 slices.
- Season with salt flakes and pepper and keep ready for plating.
To Plate
- Spoon a dollop of the macadamia dressing onto the plate.
- Build the plate with the grilled asparagus, courgette ribbons, and piped avocado mousse, as shown in the video.
- Add a few micro greens and a pinch of smoked Lava Salt.
- Finish with a drizzle of macadamia nut oil, a couple of halved macadamia nuts, and a final little drizzle of olive oil.
Watch the video below: