Asparagus is in season for a short time so make the most of it with this simple but super-tasty salad.
Serves: 6
INGREDIENTS
2-3 bunches asparagus
olive oil
sea salt and ground pepper
To assemble
Mint and Walnut Salsa, see below
200 grams crème fraîche
250 grams bocconcini in whey, well drained
finely grated zest 1 large lemon
Mint and Walnut Salsa
3 tablespoons chopped mint
3 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
1 spring onion, finely chopped
¼ cup chopped roasted walnuts
sea salt and ground pepper
METHOD
Heat a little oil in a large sauté pan and when very hot, cook the asparagus in batches until lightly charred and crisp/tender, about 1-2 minutes depending on their thickness.
Place on kitchen towels and season with salt and pepper.
To assemble: Give the crème fraîche a good stir then spread over the base of a serving plate. Season with salt and pepper. Break the bocconcini in half and scatter over the top.
Add half the asparagus and spoon over ½ the salsa. Repeat to make another layer, adding the remaining bocconcini. Sprinkle over the lemon zest and a grind of pepper.
Mint and Walnut Salsa: Stir all the ingredients together in a bowl then season with salt and pepper. Makes ½ cup
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.