This delicious vegetarian dish of grilled asparagus with Old Winchester cheese, shallot vinaigrette, basil crushed potatoes, pickled cucumber and tomato vinaigrette was created exclusively for Stylist by Jun Tanaka – one of the founders of Street Kitchen.
Ingredients (Serves 4)
2 bunches asparagus with the bottom 1cm trimmed
25ml rapeseed oil
50g Old Winchester cheese shaved
400g Potatoes boiled and lightly crushed with basil oil
2 shallots finely chopped
150ml Rapeseed oil
50ml white wine vinegar
1 tsp English mustard
1 cucumber peeled, deseeded and cut into 2cm pieces
300ml white wine vinegar
For the Tomato vinaigrette:
50g tomato puree
6 plum tomatoes
1 clove garlic
1 sprig rosemary
50ml rapeseed oil
Step 1: To make the tomato vinaigrette, spread the tomato puree on the bottom of a pan, cut the tomatoes in half and place on top. Finely slice the garlic and add to the tomatoes. Finally pour over the oil and add the rosemary. Season and cook in the oven at 180°C for 1hour. Take out the oven and strain through a sieve.
Step 2: To make the shallot vinaigrette, sweat the shallots in a little rapeseed oil for 2 minutes. Add the rest of the oil, the mustard and vinegar. Season to taste.
Step 3: To pickle the cucumber, Pour the vinegar and sugar in a pan and bring to the boil. Add the cucumber and cool.
Step 4: To cook the asparagus, coat in a little oil, season and place on a hot griddle. Cook for 5minutes, constantly turning the asparagus.
Step 5: To serve, spoon some potato on a plate, add the mustard leaves, place the asparagus on top, add the shallot vinaigrette, pickled cucumber and finish with a drizzle of tomato vinaigrette and shavings of Old Winchester.
Recipe created exclusively for Stylist by Jun Tanaka and Mark Jankel, founders of Street Kitchen