SPRING marks the arrival of luscious Australian-grown asparagus as fresh, crisp and delicious spears hit supermarket shelves.
Asparagus is not only delicious but is also bursting with nutrients. One serve of asparagus, which is approximately three to four spears, has a quarter of an adult’s daily vitamin C needs, as well as providing B vitamins, potassium, and fibre.
You can try them in this Asparagus & Red Potato Salad.
Serves: 6. Prep Time: 5 mins Cook Time: 25 mins
- 4 bunches asparagus, trimmed
- 1 kg red potatoes
- 1/2 cup pitted green olives
- 1/2 cup parsley leaves
- 2 tsp grain mustard
- 2 Tbsp lemon juice
- 1/4 cup olive oil
- 1/2 tsp honey
- 2 tsp dried oregano
- 1 tsp lemon zest
- salt and pepper
- Place potatoes in a large pot of cold water. Bring to the boil, then cook for approximately 20 minutes, until the tip of a knife easily pierces a potato. Drain and cool slightly.
- At the same time, cook asparagus in large pot of boiling salted water for 2-3 minutes, until bright green and tender-crisp. Drain and immediately refresh under cold water so the spears don’t continue to cook.
- Cut potatoes and asparagus into bite-size pieces. Toss potatoes, asparagus, parsley and green olives together in large bowl.
- In a small jar, combine mustard, lemon juice, oil, honey, oregano, lemon zest, and a pinch of salt and pepper. Whisk or shake well, pour over vegetables and gently stir to coat.
- Season salad with a bit more salt and pepper if necessary. Serve salad warm or at room temperature.
Recipe: Australian Asparagus Council