Fresh Asparagus with a Macadamia, Orange vinaigrette

by Stephen Barry  Mount Bistro

75 g chopped macadamia nuts (Harbourside Macadamias)
50 mls orange vinegar
½ tsp salt, 1 tsp dijon mustard
100 mls avocado oil
Fresh asparagus

Toast the macadamia nuts until golden and fragrant, mix with the vinegar, salt and mustard then slowly whisk in the oil.
Trim the asparagus, and blanch in boiling salted water.

Serve with the orange vinaigrette.


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