Finally, this year’s asparagus season is about to start! The combination with hollandaise sauce is a classic dish but maybe you are up for trying something new this year? How about a South African style Braai with ostrich steak, pork belly and scallops – and whilst you are at it, you can put the asparagus on the barbecue as well. I have compiled some recipe tips for you.
Ingredients for one portion: 4 sticks of white asparagus, 10g butter, 2 tbsp grated cheese, 1 pinch of sugar, 1 dash of lemon juice, salt and pepper
Preparation: Peel the asparagus and wrap it in tinfoil, together with the other ingredients. Cook it on the barbecue for 15 to 20 minutes. The asparagus will cook in its own juice, so you don’t need to make a separate sauce, and it is wonderful as a companion to ostrich and the like.
Ostrich Steak Marinade
Ingredients (for 4 steaks): 3 tbsp oil, 1 tbsp tomato puree, 1 tsp mustard, 3 tbsp cream, 1 tbsp finely chopped parsley, 1 tbsp chopped onions, ½ tsp salt, ¼ tsp curry powder, 1 pinch of fresh chili puree, sweet paprika powder, soy sauce
Preparation: Mix the ingredients for the marinade and soak the steaks in it for about two to four hours. Grill the meat on the barbecue afterwards for approximately two to five minutes.
Pork Belly Marinade
Ingredients: 2 - 3 chopped cloves of garlic, 1 red chopped chili, 2 tbsp honey, 2 tbsp white wine, 1 tbsp mustard, 1 tsp Provençal herbs, 1 tsp paprika powder, ½ tsp thyme, ½ tsp rosemary, ½ tsp sage, salt and pepper
Preparation: Mix all ingredients until well blended and rub the meat with it. Keep some aside and let the meat sit in the fridge for two hours. Grill the meat for 8 to 12 minutes on the hot barbecue. Rotate several times and coat with the leftover marinade.
Grilled Scallops Marinade
Ingredients for 8 portions: 8 scallops, 2 finely chopped garlic cloves, 1 finely chopped chili, 4 tbsp olive oil, 2 tbsp lemon juice and some lemon peel, 2 stems of parsley, salt and pepper
Preparation: Wash the scallops and pat dry afterwards. Create a marinade from the other ingredients and let the scallops soak in it for at least one hour in the fridge. Afterwards, you can cook the scallops wrapped in tin foil on the barbecue for 8 to 10 minutes.
The Spier 21 Gables Sauvignon Blanc 2020 is simply made to accompany a delicious asparagus dish with its green aromas of gooseberries, fig leaves and freshly cut grass as well as its rich texture. As the winemakers produced the Klein Constantia Metis Sauvignon Blanc 2017 using a very slow, cold as well as natural fermentation, a very special Sauvignon Blanc was created with a fine scent of lemongrass. Due to its richness, the poignant aromas, a light minerality and fresh acidity, you can combine it with asparagus as well as various other side dishes. The soft and full-bodied Lanzerac Chardonnay 2020 is also an ideal companion to the royal vegetable with its multifaceted nuances of spices and fruits with aromas of ginger, apples and mango that are flanked by an oak note; this wine entices gourmets with an excellent balance and a creamy finish.