Balmain bug with asparagus and basil
Australian Gourmet Traveller salad recipe for Balmain bug with asparagus and basil
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Cooking tools:
- Blender
- Grill pan
- Roasting pan
- Oven
- Stove
- Mixing bowl
- Plastic wrap
- Saucepan
- Colander
- Pastry brush
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
Ingredients
- 4 thin slices of sourdough bread
- 1 tbsp extra-virgin olive oil, plus extra to serve
- 1 clove of garlic, halved
- 1 bunch of asparagus, halved widthways
- 6 cooked Balmain bug tails, peeled
- ½ cup (loosely packed) basil leaves
- Red sauce
- 2 red capsicums
- 180 ml extra-virgin olive oil (¾ cup)
- 65 gm sourdough bread, crusts removed (about 1½ slices)
- 3 tsp sherry vinegar
- 1 small clove of garlic, finely chopped
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