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Asparagus, nicely dressed & served with pecorino shortbread


  • Preheat oven to 180°C fan forced (200°C normal).
  • To make the shortbread, put 175 gm flour with the butter in a processor and mix until it resembles damp breadcrumbs.
  • Add the grated pecorino with ground pepper and mix well, before adding 1 egg yolk through the feeder tube to bind, continually mixing.
  • Then carefully roll out the dough using a floured rolling pin on a well floured workbench. Cut the dough into rounds using a pastry cutter, place on a lightly oiled baking tray and cook in the oven for about 5-7 mins until golden.
  • While baking the shortbread, cook the asparagus in a large pot of salted, boiling water until crisp-tender. Drain well.
  • Clean out the processor and whiz up the remaining egg yolks with the sugar, mustard, vinegar, seasonings and lemon juice until well combined. Then pour up to 300 ml oil through the feeder tube, continually mixing to form a dressing consistency. Taste for seasoning and mix in the tarragon.
  • To serve, arrange the asparagus on individual plates, drizzle with quite a bit of the dressing, scatter pecorino shavings over the top and place 1-2 shortbread alongside.
  • derived from “The Accidental Vegetarian” by Simon Rimmer


  • 175+ gm plain flour
  • 100 gm cold unsalted butter, cubed
  • 65 gm pecorino cheese, finely grated
  • sea salt & freshly ground pepper
  • 3 large egg yolks
  • cooking oil spray
  • 16 thick asparagus spears, woody part cut off & stems peeled
  • 4 tspn caster sugar
  • 2 tspn Dijon mustard
  • 75 ml white wine vinegar
  • juice of 1 lemon
  • 300 ml olive oil
  • 1 tbsp chopped fresh tarragon
  • extra shaved pecorino

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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