Let's check out my new slate-coloured pebble bowl from Mud - and big thanks to my friends Soph, Alae and Kristine for giving me a Mud voucher for my birthday this year! I absolutely love it! Yay!
|Cooked asparagus lengths - the purple colour seems to fade when it's cooked|
|Arranging the raw asparagus shavings on top|
|With thin slices of mostarda di frutta|
A Rather Delicious Asparagus SaladAn original recipe by Sarah Cooks, inspired by a classic Italian combinationServes 1
Ingredients2 stalks each white, purple and green asparagus1 egg, preferably free range and/or organic1 tbs extra virgin olive oilA generous squeeze of lemon juiceSea salt and black pepperTo taste: mostarda di frutta, Parmesan cheese
MethodWash the asparagus stalks and snap off the woody ends. Take one stalk of each colour and use a vegetable peeler to slice them into thin shavings. Set aside.Slice the remaining asparagus stalks into 3cm lengths. Blanch in boiling salted water until tender but still crisp, about 2 minutes. Drain the asparagus pieces, cool under cold running water and drain again.Poach an egg in simmering water until cooked to your liking.Meanwhile, to make the dressing, stir the olive oil and lemon juice in a small bowl, and season to taste with salt and pepper. Swirl the cooked asparagus pieces in the dressing to coat, and place on a serving plate. Place the drained, poached egg on top.Swirl the asparagus shavings in the dressing to coat, and pile on top of the egg. Add shavings of Parmesan cheese and thin slices of mostarda di frutta. Drizzle generously with more olive oil and sprinkle with salt and pepper.Serve with thick slices of sourdough or multigrain toast.