200 grams each green and white asparagus
1 green apple
2 tender inner stalks celery, thinly sliced
1 shallot, thinly sliced
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
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.