The perfect Spring/Summer side or entree - Perfect with Glazed Ham, Roast Turkey or Whole Baked Salmon

Another beautifully curated recipe from  Clancy Atkinson who is regarded as one of Australia’s leading private chefs. Catering for luxury brands and movie/sports/music stars on Luxury Super Yachts and in private residences worldwide.

When in Noosa Clancey chooses to shop at Bioshop for Quality Organic ingredients and loves sharing recipes with us! 

Serves 8

ASPARAGUS 

INGREDIENTS 

24 thick premium asparagus spears woody ends trimmed, gently peeled

Extra Virgin Olive Oil

Sea salt & cracked pepper

METHOD 

In a hot frypan add olive oil then asparagus and sauté until al dente. Season with salt & pepper. Keep warm until ready to serve.

PICKLED GRAPES 

32 x seedless crimson grapes cut in half

500ml white wine vinegar 

300g caster sugar

METHOD

In a saucepan bring to a gentle simmer vinegar and sugar. Once sugar has dissolved allow mixture to cool to room temperature then pour over the grapes. Allow to pickle for 2 hours.

TO SERVE 

300g cooked pearl couscous 

2 x 320g jar of marinated Meredith Goats Cheese

100g x roasted hazelnuts crushed

4 x cups mixed ghost kale & micro herbs 

2 x eshallots thinly sliced

Extra virgin olive oil 

Vincotto

Place hazelnuts, pearl couscous, goats cheese and eshallots in the middle of a serving plate. 

Top with warm asparagus and crumble over the goats cheese then drizzle over extra virgin olive and vincotto. Garnish with micro herbs and serve.

LEARN MORE about Clancy's Private Chef Service 

CONTACT Clancey Atkinson - Private Chef

INSTAGRAM for gourent inspiration