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
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.