Asparagus Skewers with Macadamia Cream
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Asparagus Skewers with Macadamia Cream
Recipe by Courtney Roulston
Ingredients
2 bunches asparagus (can we please buy thick stalks for this recipe)
2 tbsp Squeaky Gate extra virgin olive oil
sea salt to taste
¾ cup macadamia nuts, plus a couple extra to serve
2 tbsp apple cider vinegar
1 tbsp maple syrup
Method
Place the macadamia nuts into a small pot with 1 cup water and place onto a medium heat. Bring up to a simmer, cover and cook for 25-30 minutes to soften. Add the nuts and water into the jug of a high-speed blender and pour in the vinegar, maple syrup, sea salt and half the extra virgin olive oil. Blend until you have a smooth creamy sauce.
Cut the asparagus spears into 10cm lengths. Thread 5 or 6 pieces horizontally onto small wooden skewers.
Drizzle the remaining extra virgin olive oil over the asparagus and season with salt. Cook the asparagus in a grill pan for 2 minutes each side, or until slightly charred.
Spoon some macadamia cream onto the base of a serving platter. Top with the skewers and grate some fresh macadamia nuts over the top with a microplane.
