SESAME-ROASTED ASPARAGUS WITH MUSTARD BUTTER AND SALMON

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SESAME-ROASTED ASPARAGUS WITH MUSTARD BUTTER AND SALMON

Inspired by a love of food and decor shopping, stylist Taryne Jakobi decks out her table for the perfect girly brunch

INGREDIENTS

  • 500g asparagus, trimmed
  • 30ml sesame seeds
  • 45ml olive oil
  • Maldon sea salt flakes, to taste
  • freshly ground black pepper

FOR THE MUSTARD BUTTER:

  • 200g butter, softened
  • 15ml wholegrain mustard
  • 5ml Dijon mustard

TO SERVE:

  • 500g smoked salmon slices

METHOD

  1. To make the mustard butter: whizz all of the ingredients together in a food processor.
  2. Spoon the mixture onto a piece of plastic wrap. Roll into a log shape and wrap it well in the plastic.
  3. Refrigerate to harden.
  4. To make the asparagus: preheat the oven to 220°C.
  5. Blanch the asparagus in boiling salted water for 1–2 minutes, drain and refresh in iced water. Drain well.
  6. Place the asparagus in a single layer on a baking tray and scatter with sesame seeds and drizzle with olive oil. Season well with the salt and pepper and roast in the oven for 10–15 minutes.
  7. To serve: place the asparagus on a serving plate. Serve hot topped with slices of mustard butter and salmon accompanied by the buttery eggs, pancetta and oven-roasted tomatoes.

This recipe serves 4–6 people