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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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!