A Medley Of Asparagus

I was looking at a Masterchef: The Professional episode recently and noticed this dish which would be ideal when asparagus is in season. It was billed as a ‘Medley of Asparagus’ and clearly meant a great deal to the critics and the chefs because of its light, supposed simplicity. Here is that dish as best as can be replicated using the descriptions and menu titles.  Pan-Roasted Asparagus Salad with Asparagus Cream, Asparagus Stem Salsa, Toasted Hazelnuts, Hazelnut Gastrique, and Tardivo Radicchio — perfect for two servings.

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Pan-Roasted Asparagus Salad (for 2 servings)

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 Ingredients

For the pan-roasted asparagus:

• 12 medium asparagus spears, woody ends trimmed

• 1 tbsp olive oil

• Salt and pepper, to taste

For the asparagus cream:

• 6 asparagus spears (use the thinner ones or trimmings)

• 1 small shallot, finely chopped

• 1 tbsp butter

• 50 ml vegetable stock

• 50 ml heavy cream

• Salt, white pepper, lemon zest (to taste)

For the asparagus stem salsa:

• 4 asparagus stems, finely diced (use trimmed bottoms from other prep)

• 1 tsp lemon juice

• 1 tsp olive oil

• 1 tsp minced chives

• Salt and pepper to taste

For the hazelnut gastrique:

• 25 g hazelnuts, lightly crushed

• 1 tbsp sugar

• 1 tbsp white wine vinegar

• 1 tbsp water

• Pinch of salt

For the toasted hazelnuts:

• 20 g whole hazelnuts, toasted and roughly chopped

For the radicchio:

• 6–8 Tardivo radicchio leaves (or substitute with Treviso if unavailable)

• Olive oil, for dressing

• Pinch of salt

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Preparation

1. Pan-Roast the Asparagus

• Heat olive oil in a sauté pan over medium-high heat.

• Add the 12 asparagus spears and season with salt and pepper.

• Cook, turning occasionally, until they are tender and golden-brown with slight blistering (about 4–5 minutes).

• Set aside and keep warm.

2. Make the Asparagus Cream

• Sauté shallot in butter until soft (do not brown).

• Add chopped asparagus, stock, and a pinch of salt. Simmer until asparagus is tender (6–8 mins).

• Blend with cream until silky smooth. Add lemon zest, white pepper, and adjust seasoning.

• Strain for ultra-smooth texture (optional).

3. Asparagus Stem Salsa

• Blanch finely diced stems in salted boiling water for 30 seconds, then chill in ice water.

• Drain and toss with lemon juice, olive oil, chives, salt, and pepper.

• Chill until ready to use.

4. Hazelnut Gastrique

• In a small saucepan, combine sugar and water. Heat until sugar dissolves and just starts to caramelize.

• Carefully deglaze with vinegar (it will bubble).

• Simmer until slightly thickened and syrupy. Stir in crushed hazelnuts and a pinch of salt.

• Let cool slightly before use.

5. Toasted Hazelnuts

• Roast hazelnuts in a dry skillet or oven until fragrant (about 5–7 minutes at 180°C/350°F).

• Rub off skins in a towel, roughly chop, and reserve.

6. Prepare Radicchio

• Wash and dry radicchio leaves. Toss with a touch of olive oil and a pinch of salt.

• Optionally, briefly grill or wilt to soften bitterness slightly.

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 Plating

1. Swipe a spoonful of warm asparagus cream across the plate.

2. Lay pan-roasted asparagus spears over the cream.

3. Dot with asparagus salsa around the plate.

4. Scatter toasted hazelnuts over the asparagus.

5. Drizzle with hazelnut gastrique.

6. Tuck in the Tardivo radicchio leaves for contrast and freshness.

7. Finish with microgreens, cracked pepper, or a light drizzle of olive oil if desired.