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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.