SPRING 2026 | Mid-Western Living | 31 Ingredients 16 large asparagus spears 100ml Rylstone evoo 50g toasted, peeled hazelnuts 2 tbsp red wine vinegar 2 sprigs fresh dill 5 tbsp Greek yogurt Method With the help of a potato peeler, remove the outer layer of the skin from the asparagus and cut about one inch off the bottom part. Wrap the hazelnut in a towel and crush them with a meat tenderizer to obtain a coarse crumble. Place the hazelnut in a sieve and shake them to remove the smaller powder like part. Chop the dill and mix it with the hazelnut, the Rylstone evoo, the vinegar and a pinch of salt. Blanch the asparagus in boiling, salted water for about 3 minutes. Remove the asparagus from the water and dry them a bit on a towel. Lightly season them with a thin layer of Rylstone olive oil and salt and char them on a hot chargrill or BBQ for a couple of minutes. Spread the yogurt on the bottom of a serving plate, lay the asparagus in the center, cover them with a generous amount of the hazelnut and Rylstone evoo vinegrette. Garnish with some more fresh dill and a lemon cheek. Visit Rylstone Olive Press: 25 Mossy Rock Ln, Monivae rylstoneolivepress.com.au 02 6379 1485 Rylstone Extra Virgin Olive Oil’s are an expression of quality and a symbol of Australian pride. You can find more amazing recipes using the Rylstone Olive Press range on the website. MATTEO ZAMBONI'S Charred Asparagus Serves 4
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