Shaved Asparagus and Green Apple Salad with Mint Dressing

, from Issue #38. September, 2015
Photography by Aaron McLean.
Shaved Asparagus and Green Apple Salad with Mint Dressing

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


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


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.