Green asparagus spears with spicy root vegetable and black olive dressing
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
325
Fat
18.5g
Saturated Fat
0.8g
Carbs
35.3g
Sugars
17.1g
Protein
7.8g
Fibre
9.7g
Sodium
0.2g
Ingredients
16 green asparagus spears, peeled and trimmed
250 g good-quality sun-dried tomatoes in olive oil, sliced into strips
1 tsp curry paste or red Thai curry paste
1 tbsp olive oil
1 bunch of fresh coriander, chopped
0 juice of 1 lime
1 carrot, finely chopped
1 celery stick, finely chopped
1 small fennel bulb, finely chopped
1 red onion, finely chopped
8 pitted black olives
Method

1 Mix the curry or red Thai paste, olive oil, coriander and lime juice. Add the root vegetables and olives and toss to coat. Season lightly and chill in the fridge.

2 Bring a tall, narrow saucepan of salted water to the boil. Place the asparagus in stem-end first, keeping the tips out of the water. Cook for two minutes until just tender, being careful not to overcook.

3 Place the sun-dried tomatoes on serving plates and top with the asparagus. Pour over the dressing.