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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.