Asparagus and Snow Pea Salad
Ingredients:
- 1 tablespoon water
- A few drops of olive oil
- 3 bunches asparagus, trimmed, cut into 2cm lengths
- 100g slivered almonds
- 200g rocket
- 300g snow peas, topped, tailed, cut into thirds on the diagonal
- 1 small red onion, sliced finely
- 1 cup loosely packed whole mint leaves
- Approximately 5 tablespoons Tall Poppy Gourmet Honey Mustard Dressing
Instructions
- Place the water with a few drops of the oil in a large frying pan, over medium-high heat. When hot, add asparagus and toss for 30 seconds (if very thin) or 1 minute ( if thicker) until just tender but still with a bit of crunch. Remove from the pan to a piece of absorbent paper to drain and cool.
- Place the almonds in the pan and cook stirring until starting to brown. Watch them carefully so they don't burn. Transfer to a plate to cool.
- Just before serving toss the rocket, snow peas, onion, most of the mint and asparagus in the Tall Poppy Gourmet Honey Mustard Dressing.
- Arrange on a serving platter. Scatter the almonds over the top along with the remaining mint.
Hints and Tips
- The almonds can be toasted and stored in an airtight container at room temperature.
- Optional extra add 120g goats cheese
- Not suitable to freeze.
