Serves 6 as part of a shared banquet

30 minutes to cook



  • 5 bunches asparagus

  • ¼ cup toasted sesame seeds

Black vinegar dressing:

  • 100g sugar

  • 200ml black vinegar

  • 100ml light soy sauce


Prepare the asparagus by cutting off the woody ends and setting them aside.

Bring a large saucepan of water to the boil and season generously with salt.

Blanch the asparagus for about 1 minute or until slightly tender.

Refresh the asparagus in a large bowl of cold iced water.

Drain the asparagus and arrange on a serving platter.

To make the black vinegar dressing, place all the ingredients

in a small saucepan, bring to the boil and simmer gently

over low heat for 3 minutes. Set aside.

Drizzle the dressing over the asparagus and garnish

with toasted sesame seeds.


Recipes by Qantas Creative Director - Food, Beverage and Service Neil Perry and Spice Temple, Sydney Head Chef Andy Evans. Photography by Brent Winstone and Guy Balley. Styling by Aimee Jones.