Use a combination of green and white asparagus if available, but the salad is just as delicious if white asparagus proves hard to find.
Serves: 6
INGREDIENTS
200 grams each green and white asparagus
1 green apple
2 tender inner stalks celery, thinly sliced
1 shallot, thinly sliced
Mint dressing
¼ cup packed mint leaves plus extra for garnish
1 clove garlic, crushed
¼ cup olive oil
2 tablespoons lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
sea salt and freshly ground pepper
METHOD
Dressing: Place all the ingredients in a food processor and process until smooth. Season.
Snap the tough ends off the asparagus and discard.
Using a mandolin or vegetable peeler, start at the bottom of each spear and thinly shave the asparagus lengthways. Place in a large bowl.
Quarter and core the apple then slice thinly. Combine all the ingredients with the dressing and gently combine. Transfer to a shallow serving platter and garnish with extra mint.
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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.