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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!