The new season’s radishes are also fabulous, so I’m enjoying those as well and here I have teamed the two with some rocket and an Asian-style dressing for a salad to serve with barbecued or pan-cooked meats.
Asparagus, Radish & Rocket Salad
The asparagus and radish mixture can be left to sit at room temperature for an hour or two before serving.
Serves 4 as a side dish
500g asparagus, trimmed
1 bunch (about 6) radishes, cut into thin wedges
a couple of handfuls rocket leaves
SPICY GINGER & SESAME DRESSING
1 tbsp grated fresh ginger
2 cloves garlic, crushed
1 Bird’s eye chilli, sliced and seeded, if desired (optional)
2 tbsp apple cider vinegar
1 tbsp tamari (gluten-free soy sauce) or soy sauce
2 tsp vegetable oil
1 tsp sesame oil
1 Cut asparagus spears into several pieces, separating tips and lower parts of spears. Set aside.
2 Bring a saucepan of lightly salted water to the boil, add lower parts of asparagus spears, bring back to simmering and simmer, for 3-5 minutes longer. Add asparagus tips, bring back to simmering and simmer for 2-3 minutes longer or until asparagus is just tender. Drain well.
3 For the dressing, place ginger, garlic, chilli, vinegar, tamari and oils in a bowl and whisk to combine.
4 Add asparagus and radishes to dressing and toss to combine.
5 Just prior to serving, line a serving platter with rocket and top with asparagus mixture.
Happy cooking and eating.
Recipe by Rachel Blackmore
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