Grilled asparagus 'nicoise'

Name: Grilled asparagus 'nicoise'
Yield: 4
Ingredients: 2 red capsicums; 30.00 ml extra virgin olive oil; 300g baby chat potatoes; 6 eggs; 125ml buttermilk; 150g aioli; 3 tsp Dijon mustard; Pinch cayenne pepper (optional); Finely grated zest and juice of 1/4 lemon; 2 bunches asparagus, trimmed; 80g olive; 1/2 bunch radishes; 1 baby gem lettuce, leaves separated; Dill fronds, to serve; 2 firmly packed cups basil leaves; 2 garlic cloves; 80g almond; 40g parmesan; 40.00 ml hemp seeds; Juice of 1/2 lemon; 125ml olive oil

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by Tom Walton

Oct 01, 2018

“This satisfying salad just screams abundance” - Tom Walton.

2 red capsicums
1 1/2 tbs extra virgin olive oil
300g baby chat potatoes
6 eggs
1/2 cup (125ml) buttermilk
1/2 cup (150g) aioli
3 tsp Dijon mustard
Pinch cayenne pepper (optional)
Finely grated zest and juice of 1/4 lemon
2 bunches asparagus, trimmed
1/2 cup (80g) kalamata olives
1/2 bunch radishes
1 baby gem lettuce, leaves separated
Dill fronds, to serve

Pesto

2 firmly packed cups basil leaves
2 garlic cloves
1/2 cup (80g) almonds, roasted
1/2 cup (40g) parmesan, finely grated
2 tbs hemp seeds
Juice of 1/2 lemon
1/2 cup (125ml) extra virgin olive oil

Method

1.

Preheat oven to 250°C. Grease a baking tray and line with baking paper.
2.

Toss capsicums with 1 tbs oil and roast for 14 minutes or until soft. Transfer to a bowl, cover and stand to cool. Once cool enough to handle, peel, discard seeds and tear flesh. Set flesh aside.
3.

To make the pesto, place basil, garlic, almonds, parmesan, hemp seeds, lemon juice and oil in a blender and whiz to a paste. Transfer to a bowl, cover surface directly with plastic wrap and set aside.
4.

Meanwhile, place potatoes and 2 tsp salt flakes in a large saucepan and cover with cold water. Bring to the boil, carefully add the eggs, then reduce heat to a steady simmer and cook for 6 1/2 minutes. Remove eggs, transfer immediately to iced water, then peel and set aside. Continue to cook potatoes for a further 8 minutes or until tender. Drain potatoes and either halve or quarter, depending on size. Toss one-quarter pesto through potatoes.
5.

In another bowl, combine another one-quarter pesto with buttermilk, aioli, mustard, cayenne pepper and lemon zest and juice. Set aside.
6.

Heat a chargrill pan or barbecue to high heat. Toss asparagus with remaining 2 tsp oil and grill, turning occasionally, for 2 minutes or until grill marks appear.
7.

On a large serving platter, arrange asparagus, olives, radishes, lettuce, potato, capsicum and halved eggs alongside one another in sections. Drizzle with some dressing and remaining pesto, and scatter with dill. Serve with remaining dressing.