Asparagus with Brown Butter, Buckwheat & Dill from Montalto

Serves 2 

Ingredients 

• 1 bunch asparagus 
• 2 tbsp spring onion oil 
• 4 tbsp brown butter emulsion 
• 1 tbsp toasted buckwheat 
• 1 tbsp chopped dill 
• ½ small fennel bulb, thinly sliced 
• 1 tbsp lemon juice 
• Sea salt, to taste 
• 1 tbsp edible flowers 

Spring Onion Oil (yields extra) 

• 1 bunch spring onion tops 
• 200 ml canola or mild oil 

Blend spring onion tops with oil in a Thermomix at 80°C, high speed, for 8 minutes. Strain, discard solids, and cool. 

Brown Butter Emulsion (yields extra) 

• 1 whole egg 
• 11 ml lemon juice 
• 2 g salt 
• 100 g brown butter (70–80°C) 
• 7.5 g dill 

Boil egg for 5 minutes, chill, then blend with lemon, salt, and dill. Stream in warm brown butter until smooth and emulsified. 

Method 

• Preheat BBQ to high. Toss asparagus with oil and salt, then grill 1 minute, turning once. 
• Chop asparagus into 1–2 cm pieces. Combine in a bowl with spring onion oil, lemon juice, salt, fennel, dill, and buckwheat. 
• Spread emulsion on a plate, top with asparagus mixture, and garnish with extra oil and edible flowers. 

Montalto 

33 Shoreham Rd, Red Hill South