Emulsions

Chargrilled Asparagus Rolls with Caesar Dressing & Caper Salsa

12 Asparagus spears

30g Olive oil

2 tbsp Bread – ½ cm sliced Sourdough

Sea salt & milled black pepper to taste

1 Garlic clove - minced

20g Capers

15g Basil

15g Parsley

1 tbsp Red wine vinegar

3 tbsp Olive oil

80g Parmesan - shavings

1 cup Water cress shoots

Brush the asparagus spears with olive oil and seasoning. Chargrill on a hot griddle pan or chargrill plate. Leave to cool on the bench and start the salsa prep.
Using a knife or small blender make a salsa by mixing together garlic, herbs, vinegar, olive oil, seasoning and capers. Leave aside to macerate.
Prep the bread and parmesan shavings. Slice the bread thinly into ½ cm pieces. If required gently flatten out more with a rolling pin. Warm slightly to help with rolling.
Arrange the rolls by spreading caesar dressing on the bread followed by the parmesan, then watercress and salsa. Wrap up into open rolls and serve.

Prep time: 30 Minutes Cook time: 5 Minutes Serves: 6 Adults

Back to Recipes