Starters, Sides & Salads
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Asparagus Salad with a Warm Brie & Walnut Sauce
Ingredients
- 4 bunches fresh asparagus, woody ends removed
- Cheese Sauce
- 150g Sunbeam Walnuts, chopped
- 1 tbs olive oil
- 1 clove garlic, minced
- ½ tsp chilli powder
- 125ml cream
- 100ml white wine
- 150g White Castello, roughly chopped
- 2 tbs finely chopped chives
- Salt and pepper to taste
Method
| 1. | Preheat oven to 200ºC. |
| 2. | Place asparagus in a medium saucepan of boiling water and cook for 2 – 3 minutes. Remove and refresh in a bowl of cold water, drain well. Place on serving dish. |
| 3. | Heat oil in a frying pan. Add garlic and cook for 1 minute, add chilli powder, cream and wine. Bring to boil, reduce heat to low and simmer for 5 minutes. Add White Castello and cook for 1 minute. Remove from heat, add chives and Brazil Nuts. Season to taste. To serve, pour warm sauce over asparagus. |