Oven Roasted Asparagus Spears With Feta And 'Elysian
Isle' Avocado
Oil This recipe uses Avocado
oil imported from New Zealand. from Elysian
Isle Avocado Oils in Oregon. Recipe by Geoffrey Scott.
Serves 6 as a starter
I N G R E D I E N T S
4.5 cups small asparagus spears
3 tablespoons (100g) butter
6 teaspoons balsamic vinegar
1 cup marinated or fresh feta cheese
5 tablespoon Elysian Isle Avocado Oil
salt
I N
S T R U C T I O N S
Preheat the oven to 180 degrees C on fan bake. Take time to remove carefully the tiny
leaves from the stalk of the asparagus. Wash in cold water and dry.
Place asparagus in a large roasting dish with the butter and sprinkle with three good
pinches of salt. Cook for 8-10 minutes stirring occasionally with a wooden spoon. Make
sure they are well rolled in the butter.
When the bottom of the stalks begin to soften they are cooked. Using a fish slice to
arrange into neat rows, divide the asparagus into 6. Place neatly onto 6 large hot flat
plates.
Crumble feta over the stalks (not the tips) and drizzle the vinegar on top. Grind some
black pepper on top.
Finally spoon the avocado oil over and around the asparagus. Eat immediately.
**Geoffrey Scott is the Chef de Cuisine at 'The Hunting Lodge Restaurant', Waimauku,
Auckland,
New Zealand.
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