ASPARAGUS SALAD
We are passionate about inspiring our members to eat with the seasons and support local producers. Seasonal eating is not only good for the planet, but it’s good for our health too! The official asparagus season is short, running from May until the end of June, so make the most of this delicious seasonal produce with this simple fresh spring salad created by Evelyn, as featured in this month’s Style of Wight Magazine.
This recipe uses ribbons of raw asparagus really showcasing its crisp, earthy flavour, paired with a zingy lime and ginger dressing. This dish is the perfect light lunch or as a BBQ side dish.
Serves: 2 as a lunch or 4-6 as a side
Ingredients:
Salad:
160g asparagus (approximately 10 medium spears)
1 medium courgette
5 radishes finely sliced
80g frozen peas
100g quinoa (I liked to use the tricolour to add extra colour to the dish)
A few sprigs of fresh mint
A handful of lightly toasted almonds
Dressing:
10g fresh ginger grated
1 clove of garlic grated
1 lime juiced
1 tbsp sesame oil
Salt and pepper to taste
Method:
Rinse the quinoa under cold water (this will help to remove some of the bitterness). Place in a pan with 300ml of cold water and bring to the boil. Once boiling, reduce the heat, and simmer (stirring occasionally) for 10-15 minutes, or until all the water is absorbed and the grains have softened.
Whilst the quinoa is cooking, use a vegetable peeler to finely slice the asparagus and courgette into long strips. Place in a bowl and add the radishes.
Place the peas in a pan and cover with water. Bring to a boil and then simmer for 3 minutes. Once cooked rinse under cold water and then add to the bowl of vegetables.
In a small bowl add all the dressing ingredients and stir until well combined. Pour the dressing over the vegetables and using your hands, gently toss the mixture, until they are evenly coated.
Decant the quinoa onto a large serving plate and gently top with the vegetable mixture. Top with toasted almonds and sprigs of mint.
