Simplest of all as a starter, the first fresh vegetables that grace our tables are served with drizzles of good olive oil and lemon. Choose tender fresh green asparagus (check the bottoms to make sure they are moist and freshly cut) or substitute the first young courgettes and slice paper thin using a special tool called a mandolin. In a pinch, you can use a very sharp vegetable peeler.
Serves: 4
INGREDIENTS
1 bunch freshest green asparagus
1 lemon
a few white spring onions
extra virgin olive oil
finely ground sea salt and freshly ground pepper to taste
METHOD
Snap the woody ends off the asparagus. Using a sharp mandolin, start at the bottom of the spear and slice the asparagus directly onto the serving plates. Cut the lemon in half then slice a few thin wedges over the greens.
Trim the bottom of the onion bulbs and slice just a few slivers over the top.
Now squeeze some lemon juice over all, drizzle the olive oil generously around and sprinkle with salt and pepper. Eh voila! That simple. Serves 4
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!