Indemic - Product Development, Taranaki, New Zealand


Asparagus, Pea & Zucchini Salad

Right now there are two things I find it difficult to pass by on the supermarket shelves.  Strawberries and asparagus.  While still a little pricey and not yet at their sweetest the strawberries don't always make it into the shopping basket.  The asparagus on the other hand without fail always do.  More-and-more I find we are eating asparagus raw and it is just delicious.  Make sure you buy unblemished, crisp bunches, the smaller the spears the better (sweeter and less woody).  This recipe for asparagus salad is quick and easy and will convert even the most staunch of asparagus-haters!  

Raw Asparagus, Pea and Zucchini Salad
Serves 4

2 bunches asparagus, trimmed, cut in 4
150g fresh peas, trimmed, sliced in 3
2 zucchini, halved, thinly sliced
3 tablespoons mint, finely shredded
50g parmesan, shaved
2 tablespoons good-quality olive oil
2 tablespoons lemon juice
1 tablespoon balsamic vinegar

Place a large saucepan of water over high heat, once boiling add the prepared asparagus and peas and boil for 2 minutes.  Remove from the heat and immediately drain and refresh the vegetables in cold water.  Do this several times so that they cool down and stop cooking further. Place the asparagus, peas, zucchini, mint and parmesan onto a serving platter, pour over the olive oil, lemon juice and vinegar and season to taste.  


Emma BoydComment