RECIPE OF THE MONTH

Asparagus-salad

This recipe for a grilled asparagus salad with cashews, parmesan and green beans by The Food Fox  will pair well with a Sauvignon Blanc with greener flavours of grass, fynbos and asparagus.

Ingredients: (serves 6)

  • 15-30 ml olive oil
  • one bunch of green asparagus, trimmed if necessary
  • one bunch of fine green beans, trimmed (or one bunch of baby fennel, sliced in quarters lengthways)
  • salt and pepper
  • a bunch of rocket and/or watercress leaves, washed and drained
  • 100g toasted cashew nuts
  • shaved Parmesan cheese (about 25-35g)
  • for the dressing:
    • 1 garlic clove, finely grated
    • 1 knob of fresh ginger, finely grated (optional)
    • 10 ml wholegrain mustard
    • 30 ml lemon juice
    • 90 ml extra virgin olive oil
    • 30 ml finely grated Parmesan cheese
    • salt and pepper

Method:

  1.  Heat the oil in a large pan over high heat, then fry the asparagus and beans in batches for just a minute or two until they get some colour, but remain crunchy. Season well with salt and pepper, then remove from the heat and transfer to a cool plate.
  2. On a large platter, arrange the rocket/watercress, then top with the grilled veg and toasted cashews.
  3. Use a vegetable peeler to shave Parmesan shavings on top.
  4. Mix the ingredients for the dressing in a glass jar (shake vigorously with the lid covered), then drizzle all over the salad. Serve immediately.
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