This tart of seasonal spring asparagus and leek along with decadent gruyere cheese is perfect for entertaining or a gourmet snack.
Three ways with asparagus
- Toss asparagus & Haloumi slices in olive oil & chargrill on barbecue. Serve with lemon juice, salt & pepper.
- For a cheats hollandaise sauce to serve with asparagus, place 3 egg yolks, 1 tablespoon lemon juice, 1/2 teaspoon salt & a pinch cayenne pepper together in a food processor, process until combined. Slowly add 150g melted butter, while blender is on. The sauce will thicken, the more butter you add.
- For a simple salad, blanch 2 bunches of asparagus & toss with a handful each of baby rocket leaves, walnuts, basil leaves, 1/3 cup shaved parmesan, juice of lemon, salt, pepper & olive oil.
For fresh seasonal produce, we recommend visiting the Adelaide Central Market adelaidecentralmarket.com.au